Sunil Ghai of Pickle shares his recipe for a home-style chicken curry with fresh coriander.

Ingredients

Serves: 4

  • 600 g/1lb 2oz chicken thighs, boneless, cut into 1" dice
  • 100 ml/3 ½ fl.oz vegetable oil
  • 1 bay leaf

Spices to pound together in mortar-pestle :

  • 6 green cardamom
  • 1" Cinnamon stick
  • 2 tsps cumin seeds
  • 4 cloves
  •  250g/9oz onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 ½ tsps red chilli powder
  • 1 ½ tsps coriander powder
  • 1 ½ tsps turmeric powder
  • 100g/3 ½ oz tomatoes, roughly chopped
  • 1 tbsp tomato paste 1 ½ tsps salt
  • 1 tsp garam masala
  • 2 tbsps finely chopped coriander leaves
  • 1 tbsp finely chopped ginger

Method

  1. Heat the oil in a pan,
  2. Add the pounded spices & bay leaf and stir until the spices crackle & change colour.
  3. Add the chopped onions & sauté till golden brown, then add the ginger - garlic paste, stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.
  4. Add the powdered spices except for the garam masala; mix quickly, without letting the spices getting burnt at the bottom.
  5. Add salt, chopped tomatoes & paste and cook over a slow heat, stirring slowly.
  6. As tomatoes melt to form a sauce, add chicken and cook on slow heat for 20-25 minutes until chicken is almost cooked.
  7. Sprinkle in garam masala and simmer to finish cooking.
  8. Add chopped coriander leaves and sprinkle over some finely chopped ginger.

Sunil's Curry: Today