Sim­ple chicken curry

Friday - - Good Food -

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


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

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