Ingredients

  • (40g) fresh ginger
  • 6 cloves of garlic
  • 1 tsp (5ml) ground turmeric
  • ¼ cup (60ml) lemon zest
  • ¼ cup (60ml) vegetable oil
  • 1 tsp (5ml) ground cumin
  • 3 tsp (15ml) gram Marsala
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) paprika
  • 1 tsp (5ml) chilli flakes
  • ¼ cup (60ml) NESTLÉ IDEAL EVAPORATED MILK
  • 1 tbsp (15ml) lemon zest
  • 1kg chicken thigh fillets
  • ¼ cup (60ml) oil
  • 3 coarsely chopped onions
  • 1 tsp (5ml) ground turmeric
  • 2 tsp (10ml) chilli powder
  • 2 tsp (10ml) ground fenugreek
  • 2 x 400g tinned tomatoes
  • 1 stick cinnamon
  • 2 finely chopped green chillies
  • ¼ cup (60ml) lemon zest
  • 1 x 290g tin NESTLÉ CREAM
  • 1 tbsp (15ml) honey
  • ¼ cup (60ml) fresh coriander
  • Coriander
  • Chives

Method

  • Preheat the oven to 240˚C.
  • Grate 8cm (40g) fresh ginger and crush 6 cloves of garlic.
  • Combine half the ginger and garlic with 1 tsp (5ml) ground turmeric, ¼ cup (60ml) lemon zest and ¼ cup (60ml) vegetable oil in a large bowl.
  • Add 1 tsp (5ml) ground cumin, 3 tsp (15ml) garam masala, 1 tsp (5ml) ground coriander, 1 tsp (5ml) paprika and 1 tsp (5ml) chilli flakes. Take ¼ cup (60ml) NESTLÉ IDEAL EVAPORATED MILK and flavour with 1 tbsp (15ml) lemon zest.
  • Add to the spice mixture.
  • Add 1kg chicken thigh fillets, cut into 3cm pieces, and coat well in the marinade.
  • Cover and refrigerate for 30 minutes.
  • Place the marinated chicken in a greased ovenproof dish and bake for 10 minutes.
  • Heat ¼ cup (60ml) oil in a large saucepan and fry 3 coarsely chopped onions, the remaining ginger and garlic, 1 tsp (5ml) ground turmeric, 2 tsp (10ml) chilli powder and 2 tsp (10ml) ground fenugreek until the onion is soft.
  • Add 2 x 400g tinned tomatoes, undrained, 1 stick cinnamon, 2 finely chopped green chillies, and ¼ cup (60ml) lemon zest. Simmer, uncovered, for 10 minutes.
  • Stir in 1 x 290g tin NESTLÉ CREAM and 1 tbsp (15ml) honey and simmer, uncovered, for 1 minute.
  • Add chicken and simmer for 5 minutes or until chicken is cooked through.
  • Remove from the heat and stir in ¼ cup (60ml) fresh coriander.
  • To serve, bake tortilla wraps over metal cups until they’re crispy and hold their shape.
  • Dish the curry into the cups and serve with a dollop or NESTLÉ CREAM, coriander and chives.

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