Easy Chicken Curry
Yeild
TBC
Time & temp
10 mins prep. 30 mins cook.
Ingredients
- 1 large onion
- 6 garlic cloves, roughly chopped
- 50g ginger roughly chopped
- 4 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp corriander seeds
- 5cm cinnamon stick
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp caster sugar
- 400g can chopped tomatoes
- 8 chicken thighs, skinned, boneless (about 800g)
- 250ml hot chicken stock
- 2 tbsp chopped coriander
Method
- Roughly chop 1 large onion, 6 roughly chopped garlic cloves and 50g roughly chopped ginger transfer to a small food processor, and add 3 tbsp of water - process to a paste.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp corriander seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion garlic and ginger paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 8 skinless, boneless chicken thighs into 3cm chunks
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Add 400g can chopped tomatoes and 1 tsp caster sugar and continue cooking for. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- 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 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Notes and tips
n/a