4-6 servings
Prep: 15 mins,
Cooking: 30 mins
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.
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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 |
salt | |
fresh coriander — handful, chopped | |
paratha | |
spiced yoghurt | |
double cream plain yoghurt mixed with 5ml cumin and seasoned with salt, pepper and sweetened with sugar) |
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