This homemade chicken curry is one of the easiest curry dishes you will ever prepare. When it comes to making chicken curry, it all relies on that beautiful spice of this great recipe, make use of those wonderful spices which wraps a luscious sauce around the tender pieces of the chicken. We start off with slicing in then placing them in a food processor alongside three cloves of garlic also some fresh aromatics and you cause a nice generous hunk o ginger. For the price, we have some ginger, cumin, and coriander so take a tablespoon of ground coriander into the food processor, a tablespoon of cumin and then half a tablespoon of turmeric and a tablespoon of ginger.
To bring some heat into this curry, add a tablespoon of some chili powder, beat that up in the food processor until it forms a marriage of nice, smooth and spicy paste. Take the chicken and in that add a tablespoon of graham masala then mix that though. Get the pan on high heat then add some oil, one your chicken is nicely mixed through, get that into the pan and make sure the chicken is well cooked till it has a little bit of color. Just turn your chicken over and once they start to brown then transfer the chicken to a plate. While the heat is still on, add a tiny touch of oil then pour the gorgeous sauce and the minute it hits the pan, that is where the magic of thus curry comes alive.
This is the base flavor of this curry, ou only needs to fry that off for around a minute then add chopped tomatoes and chicken stock and give that a good stir you want to make sure all the spices are mixed together. Add in the chicken and then bring that to a simmer point and stitched lid on and let it coo for about 20 minutes. Once your chicken curry has had its time, add in a touch of lemon and serve it up. Place some rice on a plate and take the gorgeous chicken curry.
- 1 tbsp sunflower oil
- 1 tbsp garam masala
- 500g chicken thighs, deboned
- 400g tin chopped tomatoes
- 250ml chicken stock
- Sea salt
For the spice paste:
- 1 onion, finely chopped
- 3 cloves garlic, finely grated
- 1 large thumb-sized piece ginger, finely grated
- 1 heaped tsp chili powder
- ½ tbsp turmeric
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp ground ginger
- Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
- In a mixing bowl, combine the chicken with the garam masala and a generous seasoning of salt.
- Heat a large, high sided pan over a medium-high heat and add the oil. Once hot, fry the chicken until golden brown on all sides.
- Remove the chicken from the pan and set aside on a plate.
- If required add another drop of oil and over medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
- Add the chicken back to the pan, with the tomatoes and chicken stock.
- Bring to a steady simmer and then turn the heat to low and simmer gently for 15-20 minutes until the sauce has reduced and the chicken has cooked all the way through.
- To serve, stir through a squeeze of lemon juice to taste and serve with cooked rice, naan bread and garnish with coriander leaves.