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Super Simple Chicken Curry
It really is super simple and the curry spices are well balanced with a lovely sauce. If you've never made a curry from scratch start here.
Ingredients
- 2 tablespoon vegetable oil
- 6 cloves
- 4 green Cardamom pods
- 1 cinnamon stick
- 2 onions finely chopped
- 4 cloves garlic very finely chopped
- 4 cm piece fresh ginger peeled and very finely grated
- 1 teaspoon turmeric
- 4 teaspoon ground turmeric
- 4 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1/2 teaspoon red chilli powder
- 75 millilitres water
- 250 grams fresh tomatoes whizzed in a blender
- 1 whole chicken jointed into 8 pieces or chicken thighs
- 250 millilitres chicken stock
- 4 tablespoon roughly chopped fresh coriander
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large, lidded pan and, when hot, add the cloves, cardamom pods and cinnamon stick. Fry for about 3-4 minutes over a medium heat.
- Add the onions and fry for 10-15 minutes, until golden. Add the garlic and ginger and cook for a further 2 minutes then pour in the water and cook for another 5 minutes stirring constantly.
- Ad the blended tomatoes and cook for 10 minutes before adding the chicken pieces. Cover and cook for 5 minutes, then add the stock and cook, covered, for 10 minutes. Remove the lid, increase the heat and cook for a further 10 minutes until the chicken is cooked through and the sauce has stared to thicken up.
Notes
Season to taste and sprinkle over the chopped coriander. Serve with steamed rice, naan bread and Cucumber Raita.
Nutrition
Calories: 567kcalCarbohydrates: 18gProtein: 39gFat: 37gSaturated Fat: 14gCholesterol: 144mgSodium: 241mgPotassium: 838mgFiber: 5gSugar: 5gVitamin A: 925IUVitamin C: 18.6mgCalcium: 110mgIron: 5.2mg