Recipe

Cumin Chicken Curry Recipe

Add Step-by-Step Photos	Fergie / All my dishes 1 year, 7 months ago Flavoursome chicken Curry. Best made the day before to let the flavour of the spices come out. I can't remember where I got this recipe from but it is one of my favourites. Prep:60m Cook:60m Servings:4	Fergie
	cumin garlic chilli spicy chicken

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Ingredients

12 large chicken thighs

4 tbsp vegetable oil or sunflower oil

2 tsp cumin seeds

2 medium onions , sliced

3cm piece of fresh root ginger , peeled and shredded

3 fat garlic cloves , shredded

3 plump green chillies , halved lengthways (leave in some or all of the seeds if you like a hot curry)

½ tsp turmeric

½ tsp garam masala

2 tsp paprika

2 large peppers , one red and one yellow or orange, seeded and cut into rough chunks

2 tbsp tomato purée

250ml tub natural yogurt

3 tbsp chopped coriander , to serve

Directions

Pull the skin off the chicken using kitchen paper to get a good grip.

Set the chicken aside.

Heat the oil in a large pan over a medium heat - a wok is great for this.

Fry the cumin seeds for just a about 30 seconds until they give off a lovely aroma, Add the onions and turn the heat down low.

Cook with until the onions are soft and transparent but not starting to brown

Add the ginger, garlic and chillies and fry for a minute or so

Then sprinkle in the turmeric, garam masala and paprika.

Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn brown. Add a splash of water if they start to catch on the bottom of the pan.

Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water.

Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender

Stir in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.)

Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

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