Lunch or Dinner
600g chicken- on the bone
5 cloves garlic- smashed
3tsp curry powder-of your choice
1/2 tsp dried chilli- I would add more if want spicy
1tsp fennel seeds
1tsp cumin seeds
1/2tsp rock salt
30ml vegetable oil
100ml natural yoghurt
3 onions- coarsely chopped
1tsp coriander seeds-toasted and crushed
6-7 whole cloves
1/2tsp ground cinnamon
5 fresh tomatoes- chopped
1tsp chicken stock powder
200ml coconut cream
salt and pepper to taste
20g fresh ginger
20g fresh coriander- chopped
Step by Step Instructions
In a frying pan, toast the fennel and cumin seeds for 2 mins. Crush them with a pencil and mortar, back of a pan. Just rub against the seeds on a chopping board.
Cool the seeds and mix together with turmeric, garlic, curry powder, dried chilli, rock salt, oil and yoghurt,
Rub this mixture into the chicken.
Cover with glad wrap and marinade between 2- 24 hrs in the fridge (Up to you on how long you marinade, I marinade for longer than that sometimes).
In a large pot, and over high heat, add the butter, to melt over high heat.
Add the onions, cloves, cinnamon and coriander seeds and cook for 3 mins. Season with salt and pepper.
Add chicken to the pot of onions but DON’T STIR IMMEDIATELY. Leave the pan on high but wait for the pan to heat up.
You’ve just added cold chicken. Wait for 1-2mins until you hear sizzling before stirring. Cook the chicken for another 4mins and then add the tomatoes.
Cook the tomatoes for 2-3mins. Add chicken stock powder, coconut cream, water and seasoning. Bring up to a simmer and cover with a lid. Adjust temperature to a low setting.
Cook over low heat for one hour.
Halfway through the cooking, add grated ginger and chopped coriander.
The sauce should be slightly thickened and the chicken falling off the bone.
It’s critical to leave the curry to cool for at least 20mins before serving. The curry will taste a lot better when following this suggestion.
Meat should rest to allow it to absorb the cooking juices.
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