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+ +

Home-Style Chicken Curry

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- +

- - - Prep Time: 15 mins - Cook Time: 30 mins - Servings: Serves 4 - - - Source: - - bbcgoodfood.com - - + + + Prep Time: 15 mins + + Cook Time: 30 mins + + Servings: Serves 4 + + + + Source: + + + bbcgoodfood.com +

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Ingredients

-                1 large onion
6 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 chicken thighs, skinned, boneless (about 800g)
250ml hot chicken stock
2 tbsp chopped coriander
1 can chickpeas

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Ingredients

+            
+              1 large onion
+            

+            
+              6 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 chicken thighs, skinned, boneless (about 800g)
+            

+            
+              250ml hot chicken stock
+            

+            
+              2 tbsp chopped coriander
+            

+            
+              1 can chickpeas
+            

+          

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- - - - -

Directions

-            Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
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, and then pour over 250ml hot chicken stock.
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.
Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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+ +

- +

+ + - - -

Nutrition

kcal

Directions

+            
+              Roughly chop 1 large onion, transfer to a small food processor,
+              and add 3 tbsp of water - process to a slack paste. You could use
+              a stick blender for this or coarsely grate the onion into a bowl –
+              there’s no need to add any water if you are grating the onion. Tip
+              into a small bowl and leave on one side.
+            

+            
+              Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger
+              into the same food processor and add 4 tbsp water – process until
+              smooth and spoon into another small bowl. Alternatively, crush the
+              garlic to a paste with a knife or garlic press and finely grate
+              the ginger.
+            

+            
+              Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium
+              heat.
+            

+            
+              Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm
+              cinnamon stick and 1 tsp chilli flakes and add to the pan in one
+              go. Swirl everything around for about 30 secs until the spices
+              release a fragrant aroma.
+            

+            
+              Add the onion paste – it will splutter in the beginning. Fry until
+              the water evaporates and the onions turn a lovely dark golden -
+              this should take about 7-8 mins.
+            

+            
+              Add the garlic and ginger paste and cook for another 2 mins –
+              stirring all the time.
+            

+            
+              Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar
+              and continue cooking for 20 secs before tipping in a 400g can
+              chopped tomatoes.
+            

+            
+              Continue cooking on a medium heat for about 10 mins without a lid
+              until the tomatoes reduce and darken.
+            

+            
+              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, and then pour over 250ml hot chicken stock.
+            

+            
+              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.
+            

+            
+              Sprinkle with 2 tbsp chopped coriander and serve with Indian
+              flatbreads or fluffy basmati rice and a pot of yogurt on the side.
+            

+          

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+ -

+ + +

Nutrition

kcal