Spicy Indian chicken curry

4-6 servings Prep: 15 mins, Cooking: 30 mins
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Curries can be dry or wet. Dry curries are cooked with little liquid that’s allowed to evaporate, leaving the ingredients coated with the spice mixture.

By DRUM February 27 2019
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Ingredients (18)

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, finely chopped
15 ml fennel — ground
15 ml chillies — powder
5 ml cinnamon — ground
30 ml sugar
125 ml water — boiled
fresh coriander — handful, chopped
spiced yoghurt
double cream plain yoghurt mixed with 5ml cumin and seasoned with salt, pepper and sweetened with sugar)
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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.


Serve with chopped coriander ,paratha and spiced yoghurt.

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