“When someone asks how to make chicken curry,
I have to ask… Which one?”
~ Aarti Sequeira
This curry uses chicken thighs and drumsticks,
swimming in a rich tomato-based sauce;
my-take on a Northern Indian curry, but with some extra heat!
Season, brown and transfer the chicken pieces to the oven.
- 2 tbs olive oil
- 1 red onion, grated
- 1/2 red pepper, diced finely
- 6 cardamom seeds, crushed
- 1 tbs ginger, minced
- 4 garlic cloves, minced
- 3 chillies, diced finely
- 6 chicken pieces, thighs & drumsticks
- 3tbs plain flour
- 1/2 tsp chilli powder
- 1 tsp coriander leaf
- 1 tsp ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cayenne
- 400g carton of tomatoes, chopped
- Pinch of sugar
- 300ml chicken stock
- 1 tsp garam masala
- Freshly ground salt and black pepper
- Fresh coriander, for garnish
Red onion , green chillies and chopped tomatoes.
Sauté the onion, peppers, then add chillies, ginger and garlic.
In go the dry spices and rich chopped tomatoes.
- Preheat the oven to 200°C/400 °F/gas mark
- Add salt, pepper and chilli powder to 3 tbs flour in a food bag and shake to mix.
- Coat the chicken in the seasoned flour
- Heat the oil in a deep, wide pan, add the chicken pieces and cook until they brown all over.
- Transfer the chicken to the oven, to par-cook, whilst the rest of the curry sauce is prepared.
- Add the onions and cook slowly until soft, stirring often.
- Now add the ginger, garlic and chillies, cook for 2 minutes, stirring often.
- Turn the heat down and add the spices: cardamom, cumin, coriander, turmeric and cayenne. Stir often and cook for 2 minutes.
- Add the tomatoes, their juices, pinch of sugar, the coriander leaf and check the seasoning, adding salt and pepper, if needed.
- Stir well, cover and bring to a boil, then reduce the heat.
- Remove the chicken from the oven, add to the pan, coating the chicken in the rich tomato sauce and add half the stock.
- Cover and cook for 20-25, stirring and adding more stock to prevent the sauce over thickening.
- Finally, add the garam masala, stir well and garnish with more fresh coriander.
- Serve with lemon wedges, basmati rice and flatbreads.
In goes the chicken, add some stock, continue to cook in the curry sauce,
and top with fresh coriander to serve.
Why not have a go at making homemade Flatbreads?
This curry is definitely a favourite for us on a Saturday night!