Ingredients:
- 1 large onion
- 6 garlic cloves, roughly chopped
- 50g ginger, roughly chopped
- 4 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp cinnamon
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 400g can chopped tomatoes
- 8 chicken thighs, skinned, boneless (about 800g)
- 250ml hot chicken stock
- 2 tbsp chopped coriander
Method:
- STEP 1
Roughly chop 1 large onion.
- STEP 2
Crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- STEP 3
Heat 4 tbsp vegetable oil in a wok over a medium heat.
- STEP 4
Combine 2 tsp cumin seeds and 1 tsp fennel seeds with 1 tsp cinnamon and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- STEP 5
Add the onion and fry until the onions turn a lovely dark golden - this should take about 7-8 mins.
- STEP 6
Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
- STEP 7
Stir in 1 tsp garam masala, 1 tsp turmeric, and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
- STEP 8
Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- STEP 9
Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- STEP 10
Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- STEP 11
Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
- STEP 12
Sprinkle with 2 tbsp chopped coriander and serve with basmati rice and some natural yogurt on the side.