Chicken Curry

1 kg Chicken Thighs (cubed)

1 Large Onion (diced)

6 Garlic Cloves (roughly chopped)

30 g Ginger (roughly chopped)

4 tbsp Olive Oil

2 tsp Cumin Seeds

2 tsp Garam Masala

0.25 tsp Turmeric

1 tsp Salt (add more if required)

1 tsp Kashmiri Chilli powder

3 Birdseye Chilli (finely chopped)

2 tbsp Kasoori Methi

400 g Chopped Tomatoes (can)

2 tbsp Chopped Coriander

200 ml Hot water

Heat your oil in a pan and add in the cumin seeds. These will fry and let off a lovely aroma. No more than 30 second or so. Add your onions and fry these until they are golden brown. This step can not be rushed as it takes time to reach a golden brown colour. Rush it, you run the risk of burning your onions.

Add in your ginger, garlic, chilli and salt too. Fry this for q couple of minutes before you go in with your spices (add the turmeric, garam masala, Kashmiri chilli powder) Keep 1 tsp of Garam Masala back until the very end of the cooking.

Add your can of chopped tomatoes, the Kasoori methi, stir and simmer on medium low heat. If you find that it begins to stick, add a splash of water.

Add your chicken into the rich sauce and stir, ensuring all the chicken pieces are coated. Keep at a medium heat for 20-25 minutes, stirring occasionally.

Finally, add in the final tsp of garam masala, the chopped coriander. Simmer for 5 mins and you are ready to serve.

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