This hearty chicken curry is deeply aromatic and comforting.
Ingredients
Serves 4
- 1 kg chicken (mix of chicken thigh and drumstick - de-skinned)
- 3 tbsp rapeseed/ vegetable oil
- Small knob of butter
- 2 medium onions finely chopped
- 1 tsp turmeric powder
- 3-4 cardamom
- 2 cloves
- 1 cm long cinnamon
- 2 bay leaves
- 1 green or red chilli
- 1 tsp chilli powder or paprika
- 6-7 cloves of garlic grated
- Small piece of ginger grated
- 3 fresh tomatoes finely chopped or blended into paste
- Spice mix:1tsp coriander, 1 tsp cumin,1/2 tsp fennel seeds, 2-3 black pepper (dry roast in a pan and grind into powder).
- 1 tbsp of natural yoghurt
- ½ cup of hot water
- 1 tsp or salt to taste
- Fresh chopped coriander to garnish
Method
- Heat oil in a pot or a skillet.
- Once oil is hot add whole spices and onion. Cook until onion is golden brown.
- Add turmeric, garlic, ginger, roasted and ground spice mix and tomatoes.
- Cook until tomato is well cooked with the spices or until oil started to come out.
- Add chicken, salt, green chilli, chilli powder and coat everything well with the mix.
- Add water, cover and cook for 15-20 min minutes or until chicken is cooked.
- Spoon about 2 tbsp of gravy from the pot and mix with the yoghurt and add back to the pot (avoid curdling)
- Adjust the consistency of the curry and seasoning.
- 10.Garnish with fresh coriander and serve hot with fluffy rice.
