Whether you’re a seasoned chef or a beginner, this mouthwatering chicken curry is super easy to follow and will definitely impress.
Serves 4
Ingredients
4 brown onions, roughly chopped
oil of choice
1″ ginger, finely chopped
4 garlic cloves, thinly sliced
2 green chillies, finely chopped
6 large tomatoes, thinly sliced
1 tsp cumin seeds
8 skinless chicken thighs on the bone
1 tsp salt
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala
2 tsp ground coriander
1 tsp sugar
2 tbsp dried fenugreek leaves
2 tbsp double cream
Method
– Add 3-4 tbsp of oil to a hot pan. Add the onions and cook for 8-10 minutes until golden.
– Transfer the onions into a sieve and place over a bowl to drain any excess oil. Set aside.
– In the same pan add the cumin seeds, garlic, ginger, and chillies. Cook for 2 minutes.
– Add the tomatoes, reduce the heat, and cook for 10-15 minutes until the tomatoes are soft.
– Add the salt, chilli powder, turmeric powder, garam masala, and ground coriander. Mix well, add 200ml water, and stir through.
– Tidy up the chicken thighs and add them to the pan. Cover and cook for 30 minutes on medium-low heat.
– Add half the fried onions, cover, and cook for 15 minutes. Uncover the curry for the final 5 minutes.
– Add the fenugreek leaves and double cream. Mix well.
You can serve the curry straight away but I like to let the curry rest for a couple of hours to let the spices really soak into the chicken.
I’m excited to try this recipe. Ok to use boneless chicken breasts or thighs?
Hi Chetna…Can you make it with tinned tomatoes 🍅 if you don’t have fresh? I forgot to buy some today..
I’ve made this once before and it’s beautiful…❤️