A classic northern chicken curry from Anjum Anands ” Indian Food made Easy”.
Ingredients
- 4 tbsp vegetable oil
- 7 whole cloves
- 1 stick cinnamon
- 7 green cardamon pods
- 2 medium onions peeled and finely chopped
- 3 tbsps fresh ginger finely chopped
- 25 g garlic peeled and finely chopped
- sea salt to taste
- 1 tsp ground turmeric
- 1 tsp ground red chilli powder
- 2 scant tbsps ground coriander
- 4 medium cooking tomatoes pureed
- 900 g free range chicken legs skinned and jointed
- 700 ml water or more if needed
- 1 tsp garam masala
- 1 handful roughly chopped fresh coriander leaves
Servings:
Instructions
- Heat the oil in a large non stick saucepan and add the whole spices then fry for about 20 seconds until aromatic.
- Add the onion and cook over a moderate heat for about 10 minutes, strring often, until it is a rich golden brown.
- Stir in the ginger and garlic and cook for about 40 seconds before adding the salt and powdered spices, then stir for a few seconds.
- Add the tomatoes and cook over a moderate heat for about 10 minutes until the liquid in the pan has evaporated and the oil leaves the sides of the dry masala.
- Add the chicken and brown over a moderate-high heat for 3-4 minutes then add enough water to almost cover the chicken.
- Bring to a boil then cook over a low to moderate heat for 20-30 minutes until the chicken is cooked through.
- Stir in the garam masala and coriander leaves just before serving.
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