Updated: Mar 11
A good curry is rich and deep in flavour and always leaves you reaching for another bite of naan! Try this recipe and share your experience with us!
600 g of chicken thighs, boneless, cut into 1 inch dices
4 tbsp vegetable oil
1 bay leaf
4 green cardamom
1 inch cinnamon stick
10 whole black pepper corns
1 tsp cumin seeds
250 g onions, finely sliced
1 tbsp ginger-garlic paste
½ tsp red chilli powder
1 tsp coriander powder
¾ tsp turmeric powder
100 g tomatoes, roughly chopped
1 tbsp tomato paste
1½ tsp salt
1 tsp garam masala
2 tbsp finely chopped coriander leaves
1 tbsp finely chopped ginger
Heat 4 tbsp oil in a pan, add spices and bay leaf, and stir till spices crackle and change their colour.
Next add the chopped onions and sauté till golden brown.
Add the ginger-garlic paste, stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.
Add chicken thighs and sauté for 5-7 minutes or until evenly coloured.
Next add the powdered spices except the garam masala. Mix quickly, don’t let the spices get burnt at the bottom, sauté for 1-2 minutes.
Add salt, chopped tomatoes and paste.
Cook on slow heat, stirring slowly for 12-15 minutes until chicken is cooked.
Sprinkle garam masala and simmer to finish cooking.
Add chopped coriander leaves and sprinkle chopped ginger for decoration. Serve with rice or naan bread.
Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn