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Indian chicken curry


Indian chicken curry

Ingredients 13
Servings 4-6
Time 15 minutes

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
    fresh 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
 

Method

25-30 minutes
 

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.

 

Read more on: indian cuisine  |  chicken  |  curry
 

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