Home-style chicken curry

Home-style chicken curry
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Home-style chicken curry
1 large onion
6 garlic clove, roughly chopped
50g ginger, roughly chopped
4 tbsp vegetable oil
2 tsp cumin seed
Roughly chop the onion, transfer to a small food processor, and
add 3 tablespoons of water - process to a slack paste. You could
use a stick blender for this or coarsely grate the onion into a bowl –
there’s no need to add any water if you are grating the onion. Tip
into a small bowl and leave on one side.
1 tsp fennel seed
1 tsp turmeric
Put the chopped garlic and ginger into the same food processor
and add 4 tbsp water – process until smooth and spoon into
another small bowl. Alternatively, crush the garlic to a paste with a
knife or garlic press and finely grate the ginger.
1 tsp chilli flakes
1 tsp garam masala
1 tsp caster sugar
400g can chopped tomatoes
8 chicken thigh, skinned, boneless
Heat the oil in a wok or sturdy pan set over a medium heat.
Combine the cumin and fennel seeds with the cinnamon and chilli
flakes and add to the pan in one go. Swirl everything around for
about 30 secs until the spices release a fragrant aroma.
5cm cinnamon stick
Add the onion paste – it will splutter in the beginning. Fry until
(about 800g)
250ml hot chicken stock
2 tbsp chopped coriander
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the water evaporates and the onions turn a lovely dark golden - this
should take about 7-8 mins. Add the garlic and ginger paste and
cook for another 2 mins – stirring all the time.
Stir in the garam masala, turmeric, and sugar and continue
cooking for 20 secs before tipping in the tomatoes. Continue
cooking on a medium heat for about 10 mins without a lid until the
tomatoes reduce and darken.
Cut the chicken thighs into 3cm chunks and add to the pan
once the tomatoes have thickened to a paste. Cook for 5 mins to
coat the chicken in the masala and seal in the juices, and then pour
over the hot chicken stock. Simmer for 8-10 mins without a lid until
the chicken is tender and the masala lightly thickened – you might
need to add an extra ladleful of stock or water if the curry needs it.
Sprinkle with chopped coriander and serve with Indian flatbreads or
fluffy basmati rice and a pot of yogurt on the side.
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