Foolproof chicken curry



 
 

Ingredients

 
  • 6
    onions, sliced thinly
  • 100
    g
    ghee or unsalted butter
  • 12
    pieces Chicken (legs & thighs) browned
  • 2
    pieces whole cinnamon
  • 4
    green cardamom pods, bashed in a pestle and mortar
  • 2
    tsp
    whole coriander seeds, dry roasted
  • 1
    tbsp
    whole cumin seeds, dry roasted
  • 2
    whole cloves
  • 1
    tsp
    whole yellow mustard seeds, dry roasted
  • 8
    fresh curry leaves
  • 2
    Tbs
    fresh grated garlic and ginger
  • 2
    Tbs
    leaf masala or medium curry powder
  • 2
    Tbs
    garam masala
  • 820
    g
    tinned tomatoes
  • 2
    l
    chicken stock (preferably home made)
  • 1
    cup sultanas
  • 2
    bunches
    fresh coriander
Servings: Change Serving
 
 

Method

 
Heat butter in a large cast-iron pot and sauté onions over medium heat until they have been reduced to a caramelised, sticky jam. Take care not to burn them.
Add whole spices (cinnamon, cardamom,coriander seeds, cumin seeds, cloves,mustard seeds) and cook for a few minutes.
Add the garlic and ginger mix and the leaf masala/curry powder and give a good stir.
Add the browned chicken pieces and stir.
Cook for 5 minutes and then add the tinned tomatoes. Stir quickly and add chicken stock.
Add sultanas and curry leaves and cover with a tight fitting lid. Cook in the oven at 150°C for 2 hours. Check liquid level periodically and add more chicken stock if necessary.
When done, chicken should fall off the bone.
Sprinkle garam masala and fresh coriander on top and give one stir.
Serve with basmati rice and sambals and poppadums.
 

 

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