INDIAN CHICKEN CURRY

Curries can be wet or dry. Wet curries contain a lot of sauce or gravy based on liquids such as yoghurt, cream, coconut milk or coconut cream. Dry curries, like this one, are cooked with little liquid, which is allowed to evaporate, leaving the ingredients coated with the spice mixture.

SERVES 4-6 PREPARATION: 15 MIN COOKING: 25-30 MIN

15ml (1T) black peppercorns

15ml (1T) coriander seeds

15ml (1T) cumin seeds

30ml (2T) oil

1 large onion, chopped

8 chicken thighs, cut in half

3 garlic cloves, crushed

3cm fresh ginger, peeled and finely chopped

15ml (1T) ground fennel

15ml (1T) chilli powder

5ml (1t) ground cinnamon

30ml (2T) sugar

125ml (½c) boiling water salt TO SERVE handful of chopped fresh coriander paratha (Indian flat bread) spiced yoghurt made with

250ml (1c) double-cream plain yoghurt mixed with

5ml (1t) ground cumin and seasoned with salt, pepper and sugar

1 Toast the peppercorns, coriander seeds and cumin seeds in a dry, hot pan for 3-5 minutes, making sure they don’t burn. Crush using a mortar and pestle until fine.

2 Heat the oil in a large saucepan over medium heat and sauté the onion until soft and translucent. Add the chicken, garlic and ginger and cook for another 2 minutes.

3 Add the spices from the mortar, the ground fennel, chilli powder, ground cinnamon and sugar. Pour in the water and reduce the heat to low. Season with salt, put the lid on and simmer for 20 minutes or until the chicken is cooked through. Add more water if needed.

4 To serve Serve with the chopped coriander, paratha and spiced yoghurt.