Chicken curry

Traditional chicken curry that is rich, deeply spiced and full of flavour. The chicken is simmered with onions, tomatoes and loads of warming spices all coming together in a thick fragrant gravy.

This is a classic indian comfort dish that pairs well with rice, naan bread, roti or paratha.

2 -3 tbsp coconut oil (or oil of choice)

1 medium onion, finely chopped

500 g -800g chicken thighs (boneless & skinless)

1 tsp salt

¼ cup plain yoghurt

¼ cup coconut milk

3 tbsp warm water

2 tsp brown sugar

Wole spices

1 large cinnamon stick

1 large Bay leaf

4 cloves

4 cardamon pods

To be blended together

1 large onion, chopped

1 inch ginger, grated

3 large garlic cloves

2 medium tomatoes, chopped

Ground spices

¾ tsp turmeric

1 tsp cayenne powder

1 tsp graham marsala

2 tsp coriander

2 tsp ground cumin

1. Firstly take the yoghurt out of the fridge and place in a small bowl, stir with a spoon and set aside to use later. (This prevents the yoghurt curdling in the pan later).

2.Heat the oil in a large deep pan or wok over medium heat. Add in the whole spices: bay leaf, cinnamon stick, cloves and cardamon pods.

3. Add in the chopped onion and sauté until lightly golden, about 5-7 minutes.Turn heat to low and add in just two ground spices: the turmeric powder and cayenne powder. Next add in the blended paste (onions, garlic, ginger and tomatoes), cook about 1-2 minutes whilst stirring.

3. Turn the heat to high and add in the chicken pieces. Cook for about 10-12 minutes or until any extra liquid is absorbed. Next add in the salt and the rest of the ground spices: graham masala powder, cumin and coriander powder.

4. Next turn the heat to low and add in the yoghurt. Make sure to keep stirring for about a minute to prevent the yoghurt from curdling. Pour in the coconut water and warm water and continue to stir on low heat for a further minute.

5. Add in the sugar and stir then cover the pan and leave to simmer for 10-15 minutes. From time to time remove the cover and stir. Once done, remove the whole spices then serve the curry over some rice or with roti, naan or paratha and loads of freshly chopped coriander.

Print Options: