Updated: May 26, 2020
Big Curry Night In have partnered with the wonderful Mob Kitchen to bring you some mouthwatering curry recipes.
6 Cardamom Pods, crushed
1 teaspoon Turmeric
2 teaspoons of Garam Masala
2 teaspoons of Chilli Powder
8 Skinless, Boneless Chicken Thighs
2 Tins of Plum Tomatoes
1 heaped tablespoon of Tomato Purée
1 Green Chilli
2 Brown Onions
2 cloves of Garlic, crushed
Knob of Ginger
400g of Basmati Rice
Add 2 teaspoons of garam masala, 2 teaspoons of chilli powder, a teaspoon of turmeric and 6 crushed cardamom pods to a wide frying pan with a splash of oil. Cook for a minute on a medium heat to toast the spices.
Add 2 crushed garlic cloves and a large knob of grated ginger. Stir them in. Add 2 finely chopped onions. Coat the onions in the spices.
Add your chicken thighs and cook for 4 - 5 minutes until nicely browned.
Add a heaped tablespoon of tomato paste. Stir it in and add 2 tins of plum tomatoes. Break them up with a spoon, bring the curry to a boil. Turn down the heat and allow to simmer for 20 minutes.
Get your rice on – follow pack instructions.
Once the chicken is cooked through, add a chopped green chilli, salt and pepper.
When the curry is nice and thick, remove from the heat. Serve over steaming rice and enjoy!
Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn
A huge thank you to Mob Kitchen for sharing their spicy creations with us. Check out more of their recipes: https://www.mobkitchen.co.uk/