Homestyle chicken curry
This simple homestyle chicken curry is served with a spicy and fresh herb chutney. The tadka uses a base of Heinz chopped tomatoes to add some sweetness and acidity.
Ingredients
Metric
Imperial
Marinade
- 1.5kg boneless, skinless chicken thighs
- 100ml of natural yoghurt
- 7g of salt, or to taste
- 18g of ginger
- 8g of garlic cloves
- 2g of deggi mirch
- 5g of ground turmeric
- 5g of garam masala
- 2g of ground mace
- 10g of ground coriander
- 2g of ground cardamom
- 10g of Kashmiri chilli powder
Tadka
- 100ml of sunflower oil, or ghee
- 3 cardamom pods
- 1/2 in of cassia stick
- 1 black cardamom pod
- 7g of cumin seeds
- 25g of garlic cloves, chopped
- 7g of green chillies, chopped
- 275g of yellow onions, chopped
- 175g of tinned chopped tomatoes
Chutney
- 1 handful of fresh coriander
- 1 handful of fresh mint leaves
- 25g of bird's eye chillies
- 1/2 lemon, juiced
- salt
Method
Trim the fat off the chicken thighs and then mix with the remaining marinade ingredients. Set aside to marinade in the fridge for 1 hour
- 1.5kg boneless, skinless chicken thighs
- 100ml of natural yoghurt
- 7g of salt, or to taste
- 18g of ginger
- 8g of garlic cloves
- 2g of deggi mirch
- 5g of ground turmeric
- 5g of garam masala
- 2g of ground mace
- 10g of ground coriander
- 2g of ground cardamom
- 10g of Kashmiri chilli powder
Heat the oil or ghee for the tadka in a pot and add the whole spices followed by the chopped garlic, green chilli and onions. Sauté until the onions turn dark brown and are so soft they have almost disintegrated
- 100ml of sunflower oil, or ghee
- 3 cardamom pods
- 1/2 in of cassia stick
- 1 black cardamom pod
- 7g of cumin seeds
- 25g of garlic cloves, chopped
- 7g of green chillies, chopped
- 275g of yellow onions, chopped
Add the chopped tomatoes and continue to cook until it forms a thick sauce
- 175g of tinned chopped tomatoes
Add the marinated chicken and then mix with the tomato sauce. Cover with a lid and cook on a low heat until the chicken is cooked through
Meanwhile, blend the ingredients for the chutney to a paste
- 1 handful of fresh coriander
- 1 handful of fresh mint leaves
- 25g of bird's eye chillies
- 1/2 lemon, juiced
- salt
Serve the curry with the chutney on the side, and some steamed rice or flatbread
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