Home-style Chicken Curry

Ingredients

• 1 large onion
• 6 garlic cloves, roughly chopped
• 50g ginger, roughly chopped
• 4 tbsp vegetable oil
• 2 tsp cumin seeds
• 1 tsp fennel seeds, 5cm cinnamon stick
• 1 tsp chilli flakes
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp caster sugar
• 400g can chopped tomatoes
• 8 chicken thighs, skinned, boneless (about 800g)
• 250ml hot chicken stock
• 2 tbsp chopped coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the onion. Heat the vegetable oil in a large deep pan over medium heat, add the onion and cook for about 8 minutes until soft and golden.

2. Add the garlic and ginger and cook for 1 minute, stirring often so they do not catch.

3. Add the cumin seeds, fennel seeds, cinnamon stick and chilli flakes and toast for 1 minute until fragrant.

4. Stir in the turmeric, garam masala and caster sugar and cook for 30 seconds.

5. Add the chicken thighs and turn them in the spices for about 3 minutes until lightly coloured.

6. Pour in the chopped tomatoes and hot chicken stock. Bring to a simmer, then cover and cook gently for 15 minutes.

7. Check that the chicken reaches 165°F (74°C) in the thickest part. If not, simmer uncovered a few more minutes and check again.

8. Remove the cinnamon stick and stir in the chopped coriander before serving.