Indian chicken curry

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4-6 servings Prep: 15 mins, Cooking: 30 mins
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Dry curries, like this one, are cooked with little liquid, which is allowed to evaporate, leaving the ingredients coated with the spice mixture.

By Food24 April 15 2019
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Ingredients (13)

15 ml black peppercorns — whole
15 ml coriander — seeds
15 ml cumin — seeds
30 ml oil
1 onion — large, chopped
8 chicken thighs — cut in half
3 garlic — cloves, crushed
3 cm fresh ginger — peeled and finely chopped
15 ml fennel — ground
15 ml chillies — powder
5 ml cinnamon — ground
30 ml sugar
125 ml boiling water
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Method:

1. Toast the peppercorns, coriander seeds and cumin seeds in
a dry, hot pan for 3-5 minutes, making sure they don’t burn. Crush using a
mortar and pestle until fine.

2. Heat the oil in a large saucepan over medium heat and
sauté the onion until soft and translucent. Add the chicken, garlic and ginger
and cook for another 2 minutes.

3. Add the spices from the mortar, the ground fennel, chilli
powder, ground cinnamon and sugar. Pour in the water and reduce the heat to
low. Season with salt, put the lid on and simmer for 20 minutes or until the
chicken is cooked through. Add more water if needed.

4. To serve: Serve with the chopped coriander, paratha and spiced
yoghurt.



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