Now sprinkle some fresh coriander and serve hot with fluffy rice or naan bread.

Ingredients

  • 1.5kg chicken on or off the bone, cut into pieces (chicken thigh or breast)
  • 3 tblsp vegetable or mustard oil
  • ½ tsp each of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and onion/nigella seeds
  • 1 tsp turmeric powder
  • 1 tsp salt or to your taste
  • 1 medium to large onion, chopped into pieces
  • 3 tomatoes chopped or 3 tbsp of tin chopped tomatoes
  • 6-7 cloves of garlic crushed or grated
  • 1 tblsp crushed or grated ginger
  • 2-3 fresh green or red chili (to your taste)
  • 1 tblsp lime/lemon juice
  • 1 tsp red chili powder
  • 1 cup natural yoghurt
  • handful of fresh coriander

Method

  1. Heat oil in a nonstick pan. When it starts smoking fry all five seeds for 3-4 seconds and add chicken pieces with turmeric powder and salt.
  2. Add chopped onion and fresh chilies, stir, cover and cook in a low to medium heat for about 20 minutes or until chicken becomes golden brown, stirring occasionally to avoid burning.
  3. Add tomatoes, garlic, ginger, lemon juice and chili powder, stir and cook for about 1-2 minutes or until tomatoes become soft and it forms a thick gravy.
  4. In a bowl, whisk yoghurt and stir into the pan. Add about ½ cup of hot water, cover and let it simmer for 2-3 minutes in a low to medium heat. Your pickled chicken curry is ready to serve.
  5. Now sprinkle some fresh coriander and serve hot with fluffy rice or naan bread.