Mum’s chicken curry

A classic chicken curry is a absolute must to have up your sleeve. Great for midweek dinners and tastes just as great the next day.

Ingredients

2 tbsp ghee or unsalted butter
1 tbsp rapeseed oil
1 tsp cumin seeds
2 x 4cm cinnamon sticks
2 large onions, finely chopped
6cm ginger, peeled and grated
6 cloves of garlic, crushed
2 fresh green chilies
Salt
½ can chopped tomatoes
2 tbsp tomato purée
1 ½ tsp ground cumin
½ tsp ground turmeric
3 tbsp whole-milk yoghurt (plus extra to serve)
800g boneless, skinless chicken thighs
3 tbsp ground almonds
1 tsp garam masala or curry powder
Coriander, to garnish

Method

Cut the chicken thighs into cubes, add salt and fry for 5 minutes until browned. Transfer to a side plate.
Put the ghee/butter and oil into a wide-bottomed, lidded frying pan on a medium heat and, when it’s hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10-12 mins, stirring occasionally, until golden brown.
Meanwhile, put the ginger, garlic and green chilies into a pestle and mortar with a pinch of salt and bash to a coarse paste.
Add the paste to the pan and cook gently for 2 mins, then pour in the chopped tomatoes and stir. Cook the tomatoes for a few minutes until it resembles a thick paste, then add the tomato purée, ground cumin, turmeric and ½ teaspoon of salt.
Whisk the yoghurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 mins. Add the ground almonds and the garam masala and cook for another 5 mins.
Serve with hot fluffy naan bread or rice, and yoghurt.

Recipe by Mum 🙂

Mum’s chicken curry

A classic chicken curry is a absolute must to have up your sleeve. Great for midweek dinners and tastes just as great the next day.

4 servings

55 mins

40 mins

Ingredients

2 tbsp ghee or unsalted butter
1 tbsp rapeseed oil
1 tsp cumin seeds
2 x 4cm cinnamon sticks
2 large onions, finely chopped
6cm ginger, peeled and grated
6 cloves of garlic, crushed
2 fresh green chilies
Salt
½ can chopped tomatoes
2 tbsp tomato purée
1 ½ tsp ground cumin
½ tsp ground turmeric
3 tbsp whole-milk yoghurt (plus extra to serve)
800g boneless, skinless chicken thighs
3 tbsp ground almonds
1 tsp garam masala or curry powder
Coriander, to garnish

Method

Cut the chicken thighs into cubes, add salt and fry for 5 minutes until browned. Transfer to a side plate.
Put the ghee/butter and oil into a wide-bottomed, lidded frying pan on a medium heat and, when it’s hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10-12 mins, stirring occasionally, until golden brown.
Meanwhile, put the ginger, garlic and green chilies into a pestle and mortar with a pinch of salt and bash to a coarse paste.
Add the paste to the pan and cook gently for 2 mins, then pour in the chopped tomatoes and stir. Cook the tomatoes for a few minutes until it resembles a thick paste, then add the tomato purée, ground cumin, turmeric and ½ teaspoon of salt.
Whisk the yoghurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 mins. Add the ground almonds and the garam masala and cook for another 5 mins.
Serve with hot fluffy naan bread or rice, and yoghurt.

Recipe by Mum 🙂