Chicken Curry with Indian Spices

Ingredients

• 450 g chicken thighs, diced
• 500 mL (2 cups) Scotsburn buttermilk
• 2 cloves garlic, pressed
• 5 mL (1 tsp) salt
• 2 1/2 mL (1/2 tsp) ground black pepper
• 30 mL (2 tbsp) garam masala
• 30 mL (2 tbsp) vegetable oil
• 1 small onion, minced
• 30 mL (2 tbsp) Scotsburn butter
• 10 mL (2 tsp) lemon juice
• 30 mL (2 tbsp) ginger, grated
• 5 mL (1 tsp) garam masala
• 5 mL (1 tsp) cumin
• 2 1/2 mL (1/2 tsp) turmeric
• 1 bay leaf
• 30 mL (2 tbsp) tomato paste
• 250 mL (1 cup) water
• Salt
• pepper
• 500 mL (2 cups) Scotsburn 35% cream
• 2 medium-sized potatoes, washed, peeled and quartered
• 1 handful coriander leaves, washed and dried