This North Indian Chicken Curry is one of my absolute favourite non-vegetarian curries. I'm not going to pretend it's quick and easy to prepare, but if you feel like spending some time cooking I'm fairly sure you'll agree that the results are definitely worth it.
What you'll need:
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| Fresh ingredients |
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| Whole spices |
- 4 tbsp rice bran or vegetable oil
- 1 large stick of cinnamon
- 7 cloves
- 7 green cardamom pods
- 2 medium onions, peeled and finely chopped
- 1 tablespoon of finely grated ginger (more if you like it spicy)
- 2 cloves of garlic, crushed (double this if you love garlic)
- salt, to taste
- 1 tsp turmeric powder
- 2 tbsp ground coriander
- 1 tsp garam masala
- 1 tsp chilli powder (optional, I don't use it)
- 5 medium ripe tomatoes, pureed
- 900g chicken pieces, skinned
- 3 cups water, more if needed
- handful of fresh coriander leaves
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| Powdered spices |
1. Heat the oil in a large non-stick fry pan (or saucepan). Add the whole spices and fry for about 20 seconds until aromatic.
2. Add the onion and cook over a moderate heat for about 10 minutes until golden, stirring often.
2. Add the onion and cook over a moderate heat for about 10 minutes until golden, stirring often.
3. While the onion is cooking chop up the tomatoes then place in a bowl. Use a stick blender to puree them.
4. Add the ginger and garlic to the pan and cook for about a minute then add salt and powdered spices. Stir for a further 20 - 30 seconds.
5. Pour in the tomatoes and cook over a moderate heat for about 10 minutes, until the liquid int he pan has dried off and you are left with a dry(ish) masala.
6. Add the chicken and brown over moderate to high heat for about 4 minutes.
7. Add enough water to almost cover the chicken, bring to the boil and then cook over a slow to moderate heat until the chicken is cooked through. I find the slower it cooks, the better it will taste. Cooking time will be from 20 to 30 minutes depending on the size of the chicken joints.
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