Chicken curry has long been a favorite of mine and I’m not really one for complicated recipes so have altered recipes to suit me. This chicken curry is really foolproof and is no hassle to make. We are almost into winter so warm up your family with a really fragrant and easy chicken curry that you can make as hot or mild as you like. I like to use thighs and drumsticks, but whatever pieces grab your fancy is just fine.(4 people)
What you need
4 free range chicken thighs (free range are generally larger so if you are using regular chicken pieces add 2)
4 free range drumsticks
2 medium onions finely sliced
2 tomatoes chopped
1 1/2 tablespoon tomato paste
1/2 teaspoon turmeric + a little extra
4 cardomom pods
1 cinnamon stick
4 whole cloves
1 tablespoon butter
2 heaped teaspoons crushed garlic
3 to 4cm piece grated fresh ginger
2 teaspoons cumin powder
2 large potatoes peeled and cut into 8 pieces each
2 teaspoons chili powder (this is fairly hot, if you like it mild, do 1 teaspoon and if you like it fiery do 3 teaspoons)
1 1/2 cups hot water
Coriander to garnish
I like to skin and cut the things in half through the bone with a heavy cleaver but not necessary (I just love my cleaver which chops straight the bones in 1 chop)
Heat a pan with a little oil to hot. Place your chicken pieces on a plate and give a light dusting with turmeric to colour them. Then add the cardomom pods, cinnamon and cloves to the pan, cook for about 2 minutes stirring to release the oils. Then add the chicken pieces and very quickly toss them around to partially cook the chicken.
Remove the chicken pieces, reduce heat to medium and add the onions. Cook the onions until they are beginning to soften. Add the butter and stir for about 2 minutes.
Now add the garlic, tomatoes and tomato paste, reduce the heat to low and cook, stirring occasionally until you notice oil on the top of the sauce. The sauce should be quite thick at this stage.
Now add 1 1/2 cups boiling water, the ginger, cumin, turmeric and chili powder, stir and allow to simmer for about 15 minutes.
Lastly add the potatoes and the cooked chicken pieces, cover and simmer for 20 to 25 minutes. Test that the potatoes are soft with a fork and then sprinkle over a handful of ripped coriander, serve with rice, roti and sambals.
For a real authentic North Indian chicken curry, try this one.