This is a huge break from the kind of blogging I normally do on this site, but if I lose this recipe I’m going to be really, REALLY pissed off with myself. This took a while to prepare, and the two toddlers didn’t help, but it was absolutely worth every moment. The curry is fragrant, with complex layers of flavour. I could eat this every day. This recipe is adapted from the BBC Good Food Home-style Chicken Curry.
- 1 large onion
- 6 garlic cloves, roughly chopped
- 50g ginger, roughly chopped
- 4 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp anise seed
- 5cm cinnamon stick
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp brown sugar
- 2 x 400g can chopped tomatoes
- 1 tsp coriander seeds
- 8 chicken thighs, on the bone (about 800g)
- 250ml hot chicken stock
- 2 tablespoons plain yogurt
- Spinach – thinly chopped
- Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water – process to a slack paste. Tip into a small bowl and leave on one side.
- Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl.
- Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
- Stir in the garam masala, turmeric, coriander seeds, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 – 15 mins without a lid until the tomatoes reduce and darken.
- Add the chicken thighs to the pan once the tomatoes have thickened. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock.
- Stir in the yogurt and simmer for 10 – 15 mins.
- Add the spinach and simmer until the chicken is cooked through. You shouldn’t need to add any extra water or stock, as the double-dose of tomatoes in this recipe gives plenty of extra fluid.
We had this with wraps, but you can serve with rice or roti.
Because the chicken is on the bone, it takes a while longer to cook through. It was incredible though. The best curry I’ve had. Anywhere.
Alright, back to books!