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Spicy Indian chicken curry


Indian Curry

Ingredients 18
Servings 4-6
Time 15 min

Ingredients

  • 15
    ml
    black peppercorns
  • 15
    ml
    coriander seeds
  • 15
    ml
    cumin seeds
  • 30
    ml
    oil
  • 1
    large onion, chopped
  • 8
    chicken thighs, cut in half
  • 3
    garlic cloves, crushed
  • 3
    cm
    piece of ginger, peeled and finely chopped
  • 15
    ml
    ground fennel
  • 15
    ml
    chilli powder
  • 5
    ml
    ground cinnamon
  • 30
    ml
    sugar
  • 125
    ml
    boiling water
  • salt
  • handful of chopped fresh coriander
  • paratha (Indian flatbread)
  • spiced yoghurt (250ml )
  • double cream plain yoghurt mixed with 5ml cumin and seasoned with salt, pepper and sweetened with su
 

Method

25-30 min
 

1 Toast the peppercorns,coriander seeds and cumin seeds in a dry, hot pan for about 3-5 minutes, but make sure they don’t burn.

Remove and 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.

Pouri n the water and reduce the heat to low.

Season with salt, put the lid on and simmer for 20 minutes until the chicken is cooked through.

Add more wateri f needed.

4 TO SERVE

Serve with chopped coriander ,paratha and spiced yoghurt.

 

 

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