Cumin Chicken Curry
From fergie 17 years ago
- 60 minutes to make
- Serves 4
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.
Ingredients
- 12 large chicken thighs shopping list
- 4 tbsp vegetable oil or sunflower oil shopping list
- 2 tsp cumin seeds shopping list
- 2 medium onions , sliced shopping list
- 3cm piece of fresh root ginger , peeled and shredded shopping list
- 3 fat garlic cloves , shredded shopping list
- 3 plump green chillies , halved lengthways (leave in some or all of the seeds if you like a hot curry) shopping list
- ½ tsp turmeric shopping list
- ½ tsp garam masala shopping list
- 2 tsp paprika shopping list
- 2 large peppers , one red and one yellow or orange, seeded and cut into rough chunks shopping list
- 2 tbsp tomato purée shopping list
- 250ml tub natural yogurt shopping list
- 3 tbsp chopped coriander , to serve shopping list
How to make it
- 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.
juliecake
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" It was excellent "