Simple chicken curry
Prep time: 10 mins Marinating time: overnight Cooking time 30 mins Serves 4
1 large chicken, cut into small pieces
2 tbsp oil, plus extra for frying
1 large onion, chopped 5cm ginger, chopped
4 garlic cloves, chopped
A few curry leaves
1 tsp ground cumin
8 green cardamoms, bruised
1 tsp whole garam masala
500ml chicken stock Chopped coriander, to garnish
FOR THE MARINADE, MIX TOGETHER:
4 tbsp plain yogurt
1 tsp ground coriander
1 tsp garam masala powder
1/2 tsp ground cumin
5 garlic cloves, minced
2 tbsp tomato paste
5cm ginger, grated
1 Mix the chicken in the marinade mixture and refrigerate overnight.
2 Heat oil in a large pan. Add onion and fry for 5 minutes. Add ginger and garlic and fry for another minute. Purée mixture. Remove from pan and set aside.
3 In the same pan, add a bit more oil and shallow-fry chicken (reserving excess marinade) in small batches. Remove from pan and set aside.
4 In the same pan, heat onion paste, curry leaves, ground cumin, cardamoms, garam masala and the reserved marinade. Cook until oil appears on the side of the pan, 5 minutes.
5 Add stock and simmer for about 10 minutes. Season with salt. Add chicken pieces, cover and simmer until chicken is cooked through. Garnish with coriander and serve with poppadoms.
To learn how to make these crunchy poppadoms, turn to page 89