A rustic and genuine quick Indian a single-pot packed with tonnes of scorching Asian spices and fragrant coriander
Nutrition and added information
Nutrition: per serving
Onions are endlessly versatile and an essential ingredient in numerous recipes. Native to Asia…
Largely 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 look like cumin seeds, only greener,…
Meaning ‘warming spice mix’, garam masala is the main spice blend utilised in North Indian…
Turmeric is a fragrant, vibrant golden-yellow root that is most typically observed and employed dried and…
Roughly chop one massive onion, transfer to a modest meals processor, and include 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no want to include any water if you are grating the onion. Tip into a tiny bowl and leave on one particular side.
Place 6 roughly chopped garlic cloves and 50g approximately chopped ginger into the same food processor and add four tbsp water – process until finally smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
Heat four tbsp vegetable oil in a wok or sturdy pan set in excess of a medium heat.
Combine two tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and one tsp chilli flakes and add to the pan in 1 go. Swirl everything all around for about thirty secs until 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 should consider about seven-8 mins.
Add the garlic and ginger paste and cook for yet 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.
Proceed cooking on a medium heat for about 10 mins with out a lid till the tomatoes decrease and darken.
Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan after 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 above 250ml sizzling chicken stock.
Simmer for 8-ten mins without a lid right up until the chicken is tender and the masala lightly thickened – you may well need to have to add an further ladleful of stock or water if the curry demands it.
Sprinkle with two tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.