Serves: 4
Ingredients:
2 x tbsp vegetable oil
8 x cloves
6 x cardamom pods
2 x sticks cinnamon
2 x star anise
2 x onions finely sliced
2 x tsp grated ginger
4 x cloves garlic, crushed
4 x tsp coriander powder
2 x tsp cumin powder
1.5 x tsp turmeric
1/2 x tsp chilli powder
100 ml water
200g tinned chopped tomatoes
600g boneless chicken thighs
200ml chicken stock
50ml double cream
Salt and pepper to taste
1 x small bunch fresh coriander finely chopped
Method:
• Heat the oil in a large saucepan on a medium heat and add the whole spices (cloves, cardamom, cinnamon, star anise) and cook for 1-2 minutes.
• Add the onions and fry for 5 minutes on a medium heat then add the ginger and garlic and stir fry for 1 minute then add the ground spices (coriander, cumin, turmeric and chilli powder). If they start sticking add the water and stir to form a paste. Stir for 2 minutes to keep the spices from sticking.
• Add the tomatoes and cook for 5 minutes on a medium heat then add the chicken thighs and stir well to cover in sauce. Cook for a couple of minutes then add the stock and simmer for 15 minutes.
• Stir through the cream, season to taste and add the coriander. Serve!
Watch the video below:
Mid-Week Chicken Curry
Tagged in Food And Drink Recipes Chicken Curry