This is a delightful dish that’s rich, savory, and incredibly satisfying. Whether you’re a seasoned chef or a novice in the kitchen, my recipe is designed for all skill levels, making it an ideal choice for a quick, yet restaurant-quality meal at home.
Serve 4 people.
Ingredients
oil of choice
5 brown onions, roughly chopped
6 garlic, roughly chopped
2″ fresh ginger, roughly chopped
handful cashew nuts
4 tomatoes, roughly chopped
2 bay leaves
3 cardamom pods
1 cinnamon stick
1 whole chicken, bones and skins removed, chopped into pieces
1 tsp salt
1 tsp turmeric powder
1 tsp garam masala
2 tsp ground coriander
chilli powder (to taste)
1 tbsp dried fenugreek leaves
½ tsp sugar
2 tbsp double cream
4 green chillies, thinly sliced
2 heaped tbsp salted butter
Method
– Add 2-3 tbsp oil to a hot pan. Add the onions and cook for 5-6 minutes until they start to soften and get some colour.
– Add the ginger and garlic, stir through, and cook for 2 minutes.
– Add the cashew nuts, stir through, and cook for another 2 minutes.
– Add the chopped tomatoes, stir through, and cook for 5 minutes.
– Turn off the heat and let the mix cool for 10 minutes before transferring it to a blender and blitz into a purée.
– Place the same pan back on the hob and add 2 tbsp of oil. Add the bay leaves, cardamom pods, and cinnamon. Cook for 30 seconds.
– Add the purée. Use 50ml water to dislodge the remaining purée in the blender and pour into the pan. Mix well, cover, and cook on low heat for 10 minutes. Stir it again, cover, and cook for another 10 minutes.
– Turn the heat down. Add the salt, turmeric powder, garam masala, ground coriander, chilli powder, and dried fenugreek leaves. Stir through.
– Add the chicken, stir it through, cover, and cook on low-medium heat for 45 minutes.
– Add the sugar, stir through, then put the lid back on and turn off the heat. Let it sit for 10 minutes.
– Add the double cream and stir through. Transfer to a serving bowl.
– In another hot pan, add the salted butter. Let it sizzle and melt, then add the green chillies, with a sprinkling of chilli powder. Drizzle this over the curry and tuck in!