Dahi Masala Chicken Curry

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Pepper and coriander-spiced masala chicken curry. It is so simple to make and smells so different to my usual chicken curries as it hasn’t got garam masala in the spice blend. It has a very slight kick.

3-4 red chillies (Kashmiri or any dried ones), broken apart
3 tsp whole coriander seeds
1 tsp black pepper
1 tsp cumin seeds
4 onions, thinly sliced
3 tbsp rapeseed oil
1 cinnamon stick
2 bay leaves
2 tomatoes, chopped
2 tbsp tomato puree
6 chicken thighs
2 chicken drumsticks
6-7 garlic cloves, finely chopped
humb sized piece of ginger, finely chopped
1 tsp turmeric powder
1-1¼ tsp salt (to taste)
2 heaped tbsp thick Greek/natural yoghurt

– Dry roast the chillies in a hot pan for a few seconds.

– Add the coriander seeds and cook for a few seconds to get them roasting.

– Add the pepper and cumin seeds and dry roast for a few more seconds until it’s smoky and has changed colour.

– Use a pestle & mortar or spice grinder to crush to a medium-fine powder.

– Heat a pan and add the oil, cinnamon stick, bay leaves and onions.

– Cook on medium-low heat for 10 minutes until golden.

– Add the tomatoes, stir through and cook for 10 minutes until softened and broken down.

– Add the tomato puree, cook, and keep stirring.

– Move the sauce to one side of the pan and add another drop of oil and add the chicken pieces.

– Cover the chicken in the sauce and cook on high for 5 minutes until the chicken bottoms are golden.

– Add 100ml water and cover on medium-low heat for 10 minutes.

– Add the spice blend to the garlic and ginger.

– Add the turmeric powder and salt and mix in the yoghurt and 2 tbsp water to make a paste.

– Turn the heat off the chicken pan and add the masala and stir through.

– Cover and cook for 30-40 minutes until the chicken is cooked.

Serve with hot chapatis or rice.

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