Chicken curry
Chicken curry with tender chicken pieces coated in a rich, glossy spiced sauce, served alongside rice, creating a colourful, comforting bowl full of warmth and flavour.
Equipment
- Large lidded saucepan
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 2 bay leaves
- 3 cardamom pods
- 4 black peppercorns
- 2 large red onions, finely chopped
- 4 medium potatoes, peeled and cut into cubes
- 2 tsp salt
- 4 chicken breasts
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- ½ tbsp chilli powder (if you like your curry vindaloo hot, add 1 tbsp)
- 1 tbsp ground turmeric
- 6 tomatoes - 4 blended to a puree and 2 chopped into chunks
- 450 ml chicken stock
Instructions
- Heat the oil in a large saucepan and add the cumin seeds, bay leaves, cardamom pods and peppercorns until they start to crackle. Add the onions and fry over a moderate heat until softened.
- Add the potatoes and cook for 5mins. Stir in ½ the salt, then add the chicken and cook for 5-8 mins until lightly brown.
- Add the ginger and garlic pastes, ground coriander, cumin, remaining salt, chilli powder and turmeric. Cook for a further 10mins, stirring constantly until the spices begin to release their aromas. Stir in the tomatoes and cook for 5mins, then pour in the stock. Bring to a boil, reduce the heat and simmer until the chicken is cook.
- Taste and season if required. Serve with boiled rice and naan.