Pepper Chicken Curry

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This is a simple chicken curry made special with a simple spice blend that will keep you warm in this cold weather. This is a very healthy and delicious curry that is ready in 30 minutes. Serve with onion pulao or naan.
Serves 4 people.

oil of choice
4 red onions, thinly sliced
1 cinnamon stick
2″ fresh ginger, grated
4 garlic cloves, grated
2 tbsp tomato purée
1 tsp salt
8 skinless chicken thighs, roughly chopped
200g tenderstem broccoli, roughly chopped

For the Spice Blend
2 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp whole black pepper
2 tsp fennel seeds
4 cardamom pod seeds
4 cloves
2 dried red chillies

– Place all of the ingredients for the spice blend in a large pan and dry roast them on medium heat until they become fragrant. Transfer everything (except the red chillies) into a pestle and mortar and crush them until you have a coarse powder. Set aside.

– Place the same pan back on the heat and add 3-4 tbsp oil. Add the red chillies, cinnamon stick, and red onions. Cook for 7-8 minutes on medium heat.

– Add the ginger and garlic. Cook for 2 minutes.

– Add the tomato purée and 50ml water. Stir through and cook for 1 minute.

– Add the salt and spice blend we made earlier. Stir through, then add the chicken and 50ml water. Mix well. Cover and cook for 20 minutes.

– Add the tenderstem broccoli on top. Cover and cook for a final 5 minutes.

– Stir through and serve!