Chicken Curry

• परोसना: Serves 4
• कुल समय: 1 hour 13 minutes

सामग्री

This is a typical chicken curry Indians eat at home. Taught to me by my mum which I shall pass onto my boys. And for the record my husband proposed very romantically in Venice, but I know this ‘Rasa Varu Chicken’ totally swayed that decision!

1kg of boneless or bone-in Chicken thighs - diced into chunks

Infuse 30ml of Olive oil with whole spices :

7 green Cardamon pods

7 Cloves

2 black cardamon (optional)

2 Bay Leaves

10 black peppercorns

1 stick of cassia bark or cinnamon

Then add

4 medium onions finely diced (red or white)

2 TBSP Fresh Ginger & Garlic paste

1 finely chopped green chilli

1 ½ TBSP Ground Corriander

1 ½ TBSP Ground Cumin

1 TBSP Ground Turmeric

1 TBSP Ground Kashmiri Red chilli

2 TSP Garam Masala

2 Tsp salt (or to taste)

1/2 teaspoon kasuri methi (dried fenugreek leaves, optional)

1 Tin (400g) blitzed plum tomatoes

1 tbsp dark soy sauce (optional - my tweak not mums!)

Small bunch fresh corriander - chopped

Lemon wedges to serve

निर्देश

In oil over a medium-high heat, add the whole spices and let them sizzle and infuse the oil for a minute

Add the onions, lower the heat, and sauté for at least 15-20 minutes until reduced to 1/3 and golden brown. (Add extra oil if needed)

3 Add the ginger/garlic paste and green chilli, stirfry for a minute until soft but not brown

Add all the ground spices- mix well for 1-2 minutes

Add the tomatoes, add salt, mix well, simmer with lid on, low heat for at least 7-8 minutes until the oil splits on the surface, ensuring it doesn’t stick, add a splash of water if needed

Add the chicken, coat well in the masala, add a splash of dark soy, kasuri methi, 150ml of water, cover and simmer on a low heat for at least 45 minutes. Stirring occasionally

Once cooked, check for seasoning (add a 1/2 tsp of Garam masala if needed) mix welll and garnish well with chopped corriander.

Serve with fresh chappati’s or buy the @shana chappatis.

My Masala Dabba is from @renspantry.