As it’s National Curry Week, we’ve got a delicious home-made chicken curry recipe that’s rustic, authentic and full of flavour. Using spices rather than a jar is so much more tasty, healthier and surprisingly easy. Make your own and taste the difference!
1 large onion – roughly chopped
3 garlic cloves – roughly chopped
50g ginger roughly chopped
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seeds
5cm cinnamon stick
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
400g can chopped tomatoes
8 Beech Ridge Farm chicken thighs, skinned, boneless (about 800g)
175ml hot chicken stock
2 tbsp chopped coriander
Grate the onion into a bowl and set aside.
Crush the garlic to a paste and finely grate the ginger – set aside too
Over a medium heat, heat 4 tbsp vegetable oil in a wok or sturdy pan.
Add the cumin seeds, fennel seeds, cinnamon stick and chilli flakes to the pan. Stir for about 30 secs until the spices release a fragrant aroma.
Add the onion paste to the spices, fry until the liquid evaporates and the onions turn a lovely dark golden (approx 7-8 mins).
Add the garlic and ginger paste and cook for a further 2 mins, stirring continuously to avoid sticking.
Stir in the garam masala, turmeric and caster sugar, continue cooking for 20 secs before adding the chopped tomatoes.
Cooking on a medium heat for about 10 mins without a lid until the tomatoes have reduced and darkened.
Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices
Pour over 175ml of hot chicken stock and simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
Serve with serve with Indian flatbreads or basmati rice, a pot of yogurt on the side and sprinkle with the chopped coriander.