A rustic and genuine rapid Indian 1-pot packed with tonnes of sizzling Asian spices and fragrant coriander
Nutrition and further information
Nutrition: per serving
Onions are endlessly versatile and an crucial ingredient in numerous recipes. Native to Asia…
Mostly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
A dried seed that comes from the fennel herb, fennel seeds search like cumin seeds, only greener,…
Meaning ‘warming spice mix’, garam masala is the main spice mix utilized in North Indian…
Turmeric is a fragrant, brilliant golden-yellow root that is most typically observed and utilised dried and…
Approximately chop 1 huge onion, transfer to a tiny foods processor, and add three tbsp of water – procedure to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a modest bowl and leave on a single side.
Place six approximately chopped garlic cloves and 50g roughly chopped ginger into the identical meals processor and add four tbsp water – method till smooth and spoon into yet another modest bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
Mix two tsp cumin seeds and one tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and include to the pan in one particular go. Swirl almost everything close to for about thirty secs till the spices release a fragrant aroma.
Include the onion paste – it will splutter in the starting. Fry until finally the water evaporates and the onions turn a lovely dark golden – this need to get about 7-eight mins.
Include the garlic and ginger paste and cook for another two mins – stirring all the time.
Stir in 1 tsp garam masala, 1 tsp turmeric, and one tsp caster sugar and carry on cooking for 20 secs ahead of tipping in a 400g can chopped tomatoes.
Continue cooking on a medium heat for about ten mins with out a lid till the tomatoes decrease and darken.
Minimize eight skinless, boneless chicken thighs into 3cm chunks and add to the pan when the tomatoes have thickened to a paste.
Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml scorching chicken stock.
Simmer for eight-ten mins with no a lid right up until the chicken is tender and the masala lightly thickened – you may need to have to include an extra ladleful of stock or water if the curry demands it.
Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.