Home-style Chicken Curry
- 1 large onion
- 6 garlic cloves, roughly chopped
- 50g ginger, roughly chopped
- 4 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp fennel seed
- 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 (800g)
- 250ml hot chicken stock
- 2 tbsp chopped coriander
- Roughly chop the onion and then either coarsely grate or process to a paste using a blender or food processor.
- Chop and then crush the garlic (6 cloves) to a paste with a knife or garlic press.
- Finely grate the ginger.
- Heat the oil (4 tbsp) in a wok or sturdy pan set over a medium heat.
- Combine the cumin seeds (2 tsp) and fennel seeds (1 tsp) with the cinnamon and chilli flakes (1 tsp) and add to the pan in one go.
- Swirl everything around for about 30 seconds 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 minutes.
- Add the garlic and ginger paste and cook for another 2 minutes stirring all the time.
- Stir in the garam masala (1 tsp), turmeric (1 tsp), and sugar (1 tsp) and continue cooking for 20 seconds before tipping in the tomatoes.
- Continue cooking on a medium heat for about 10 minutes without a lid until the tomatoes reduce and darken.
- Add chicken. Cook for 5 minutes.
- Pour over the hot chicken stock. Simmer for 8-10 minutes 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 chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.