Chicken curry
Curries for me as a kid, existed with Dads attempts on Boxing day and the odd vespa variety out of the freezer. Neither educated me on the complexities that go into this peoples champion of spice. However two years in Sheffield as a student soon changed that as I ate my way through the menu of my local Indian takeaway. This recipe introduces a layer of spices which leave an intoxicating flavour as the meat, slow cooks in the gravy.
Servings:
Ingredients
- 5 grams Cinnamon Cinnamon stick will do
- 5 grams Fennel seeds teaspoon
- 5 grams Chilli Flakes or chilli powder
- 5 grams Mustard seeds whatever colour you've got
- 13 ml Vegetable oil 1 tablespoon
- 1 whole Onion
- 450 grams chicken preferably legs or thighs
- 1 Tin Tomatoes
- 5 grams Tomato puree teaspoon
- 5 grams Turmeric teaspoon
- 5 grams Cumin teaspoon
- 5 grams Fresh coriander teaspoon
- 1 stock cubes chicken stock 350ml
- 12 grams Fresh coriander handful
- 3 cloves garlic
- 5 grams garam masala
- 7 grams ginger
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Prep Time: 30minutes
Cook Time: 1 hour or until chicken cooked
- Heat the oil then add the cinnamon, fennel, chilli and mustard seeds, fry for 2 minutes.
- Toss in diced onions, cook for 2 minutes then add the chicken, coating in the mixture and browning all sides.
- Pour in tin of tomatoes, tomato puree, chopped garlic and ginger. Create a bit of a gravy.
- Add coriander, cumin and turmeric then chicken stock.
- Turn heat down, cover and cook for an hour or until chicken is cooked, stirring occasionally.
- Add garam masala and dress with chopped coriander and serve with rice.
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