This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious!
Serves 4 people.
Ingredients
8 skinless chicken thighs on the bone
sunflower/vegetable/rapeseed oil
1 large brown onion, finely chopped
4 cardamom pods
1 cinnamon stick
1 tsp cumin seeds
4 garlic cloves, grated
1 thumb-sized piece of ginger, grated
2 tbsp tomato purée
1¼ tsp salt
1 tsp turmeric powder
1-2 tsp chilli powder
2 tsp madras curry powder
Method
– Add 2-3 tbsp of oil to a large hot pan. Once the oil is hot, add the chicken. Cook on high heat for 5 minutes on both sides until lightly golden.
– The chicken does not need to be cooked through as this is just to seal the chicken so that they are still crispy when cooked in the sauce.
– Once golden, remove from the heat and set aside.
– Add 2-3 tbsp of oil to a large hot pan. Add 4 cardamom pods, cinnamon stick and cumin seeds. Let it sizzle.
– Add the onion. Cook on medium heat for 10 minutes until golden.
– Add the garlic and ginger. Cook for 1 minute.
– Add the tomato purée. Stir through and cook for 1 minute.
– Add the salt, turmeric powder, chilli powder, and madras curry powder. Mix well. Add 200ml water.
– Add the chicken to the sauce. Make sure the chicken is thoroughly coated. Cover and cook on low-medium heat for 40-45 minutes.
Top Tip – The curry is now complete however, if you can let it rest for at least 30 minutes, the curry will be even more delicious.
I like to serve mine with some steaming basmati rice or chapati and garnish with a sprinkling of fresh coriander.