Chicken curry

Easy Cook - - WEEKEND INDIAN -

Serves 4 Prep 30 mins plus overnight mar­i­nat­ing Cook 1 hr 15 mins 750g bone­less, skin­less chicken thighs, cut into bite-size pieces

FOR THE MARINADE

150g nat­u­ral yo­gurt juice of 1 freshly squeezed le­mon 1 tsp gar­lic, grated 1 tsp gin­ger, grated 1 tsp tomato paste 2 tbsp tamarind pulp

THE KEY SPICES

1 tsp cu­min seeds 1 tsp co­rian­der seeds 1 tsp mus­tard seeds 1 inch piece cas­sia bark (avail­able at

souschef.co.uk) 1 bay leaf ¼ tsp turmeric pow­der 1 tsp red chilli flakes

THE WARM­ING SPICES

1 tsp fenu­greek leaves, soaked in 2 tbsp

hot wa­ter 4 green car­damoms, lightly bashed 2 cloves

THE WET IN­GRE­DI­ENTS

4 tbsp veg­etable oil 2 medium onions, finely chopped 400g good qual­ity tinned toma­toes 1 tsp grated jag­gery (ocado.com) 1 tsp gar­lic, grated 1 tsp gin­ger, grated 2- 4 fresh fin­ger green chill­ies, pierced 6-8 curry leaves, ripped 140ml wa­ter 2 tsp tamarind pulp

FOR THE GAR­NISH

small bunch of fresh co­rian­der, chopped zest of 1 le­mon

1 Place the chicken thighs in a large bowl, add the marinade in­gre­di­ents, stir and coat well. Cover the bowl and place in the fridge overnight. Re­move from the fridge and al­low the chicken to come to room tem­per­a­ture.

2 Take a small dry fry­ing pan, set on a low heat and warm through the cu­min, co­rian­der and mus­tard seeds. This should only take 1 min. Re­move from the heat, add to a pes­tle and mor­tar and grind coarsely.

3 Take a large sauté pan, add the oil and warm on a low heat then add the onions, cas­sia bark and bay leaf. Sauté for 5 mins. Add the turmeric and red chilli flakes, stir and cook for a fur­ther 2 mins. Add the toma­toes and jag­gery and con­tinue to sauté for a fur­ther 10 mins, stir­ring oc­ca­sion­ally.

4 Now add the gar­lic, gin­ger and green chill­ies and con­tinue to cook for 2 mins. Add the con­tents of the pes­tle and mor­tar, stir well and con­tinue to fry un­til the mix­ture re­sem­bles a paste and the oil starts to sep­a­rate from the onions and toma­toes. If the in­gre­di­ents start to be­come a lit­tle dry or the spices start to burn, add a lit­tle wa­ter.

5 Add the mar­i­nated chicken pieces and fresh curry leaves. Turn the heat up to medium, stir re­ally well and al­low the chicken to seal for at least 5 mins, stir­ring fre­quently. Add the wa­ter and bring to the boil then im­me­di­ately re­duce to a sim­mer.

6 Add the fenu­greek leaves, car­damom, cloves and tamarind. Add the lid. Cook for 25 mins un­til thick­ened. Re­move from the heat and stir in the co­rian­der and zest. Leave for 5 mins, then serve with cha­p­at­tis or rice.

By cook­ing in­gre­di­ents for longer, your curry will taste much bet­ter

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