Chicken Curries Indian Main course

Kali Murch Murg

Heat the oil in a wok or large pan and add the bay leaf, cloves and pepper.  Fry briefly, stirring then add ginger and garlic.  After 30 secs add chicken and mix well.

Add turmeric, chilli and salt. Allow chicken to cook through in own juices (10-12mins) with the lid on.  Stir in yogurt, heat through and check seasoning.

Serve with rice and tomato salad (4 tomatoes, sliced, salt, lemon juice and fresh coriander).

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