Chicken Curry Recipe

Chicken Curry

There is only one way to enjoy your evening; that is by cooking chicken curry. Whoops, did you feel the aroma or imagine how the chicken would look when it is cooked? With this recipe, you got the table looking  irresistible.

INGREDIENTS

• 1½ tsp ground cumin
• ½ tsp ground turmeric
• 3 tbsp whole-milk yogurt (plus extra to serve)
• 3 tbsp ground almonds
• 1 tsp garam masala 200g tomato passata
• 2 tbsp tomato purée
• 1 tbsp rapeseed oil
• 1 tsp cumin seeds
• 2 x 4cm cinnamon sticks
• 2 large onions, finely chopped
• 6cm ginger, peeled and grated
• 1.2kg skinless chicken legs, or 800g skinless, boneless chicken thighs
• 2 tbsp ghee or unsalted butter
• 6 cloves of garlic, crushed
• 2 fresh green chillies (or 1 tsp chilli powder)

Method : Add the oil and ghee on a medium heat and, when it is hot,  you can add the cumin seeds and cinnamon sticks.  Infuse them in oil for about a minute and add onions. You can cook for 12 minutes, stir occasionally until golden brown.

Add the garlic, ginger and green chills in a pestle and mortar with a pinch of salt. Add paste and cook for two minutes. Pour in the pasta and stir. Cook the pasta for some minutes until it is thick, add the tomato purée, ground cumin, turmeric and half a teaspoon of salt .

You should whisk your yogurt and add slowly to the curry. Pop the lid on the pan and continue to cook on a gentle heat for about 30 minutes. Add the ground almonds and garam masala and then cook for a further five minutes.