Aromatic and full of flavour, I urge you to try this kick-ass chicken curry. Making the curry paste from scratch is quick, easy and super-rewarding, plus it smells incredible too.
- 500 gchicken legs
- 100 gplain yoghurt
- 15 gcoriander
- 10 gginger
- 12 xcardamom pods
- 4 xtomatoes
- 2 xonions
- 2 xgarlic cloves
- 2 xbay leafs
- 1 xchilli
- 1 xcinnamon stick
- 1 tspGaram masala
- 1 tspcoriander
- 1 xcumin
- 1 pinchcloves
This recipe is on the shopping list for 2 .
Peel the garlic and deseed the chillies with a good pinch of sea salt and black pepper, then place in the processor and blitz until roughly chopped.
Peel and add the ginger, then blitz to a rough paste. Peel and finely chop the onions.
Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
Chop the chicken into 2.5 cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
Halve and roughly chop the tomatoes, then stir them into the pan. Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a dollop of yoghurt and the remaining coriander leaves scattered on top. Delicious with a homemade naan, rice and a scattering of mint leaves with the yoghurt.