CLASSIC CHICKEN CURRY

This is a classic chicken curry recipe that is a staple in many Indian households. It is ideal for weekends and goes really well with just plain rice or Pilau rice. Feel free to use any meat or vegetable of your choice, simply adjust the cooking time accordingly as the base of this curry is universal. This is easy enough for even a beginner to try as most of the ingredients are readily available in most supermarkets.

SERVES 4-5

INGREDIENTS

4 tbsp oil

2 tsp cumin seeds

4 lightly bruised green cardamom pods

1 stick cinnamon 

2 tbsp plain yogurt

2 onions, finely chopped

2 green chillies, stalks removed, slit in the centre

2 tbsp ginger and garlic paste

1 level tsp turmeric powder

2 tsp red chilli powder

4 tbsp tomato puree concentrate

1 can of good quality skinless tomatoes

2 tsp roasted cumin seed powder

350 g chicken thighs cut into bite size pieces

Half a cup of hot water from the kettle

Salt and sugar as per your taste

2 tbsp chopped coriander leaves

Juice of a half lime

METHOD

Heat the oil in a saucepan with a lid. Add the cumin seeds, cardamom pods and cinnamon and cook for 30 seconds, next, add the chopped onions, stirring until light brown which should take roughly 10 minutes. 

Add the tomato puree concentrate along with the canned tomatoes. Marinate the chicken with ginger garlic paste and yogurt for 10-15 minutes.

Add the marinated chicken to the pan along with the green chillies, stirring well for a few minutes. Add the turmeric powder, chilli powder, salt and sugar to taste and sauté for further 5 minutes. Add the hot water from the kettle. Allow to simmer for 10 minutes covered and a further 5 minutes uncovered (or longer, depending on the chicken pieces and its thickness).

Sprinkle with the roasted cumin seed powder , lime juice and coriander leaves, serve with rice and any other accompaniment of your choice.

 TIP

• Chicken can be marinated and kept as long as overnight in the fridge.
• Use as much or as little chilli powder as you like according to the level of spiciness required.
• Canned tomatoes can be swapped for either more of the tomato concentrate or fresh pureed tomatoes.
• Remove the spices used for tempering before serving.