6 Spice Chicken Curry
6 Spice Chicken Curry
Details
My absolute favourite curry thats fantastic reheated and a real crowd pleaser.
Recipe by
Sam
Ingredients
3 tablespoons of Butter
1 teaspoon of Cumin Seeds
4 Cinnamon Sticks
2 large, chopped Onions
6 cm of finely chopped, finely grated, peeled Ginger
2 finely chopped Green Chillies (or 1 tsp chilli powder)
250 grams of Tomatoes (passata)
2 tablespoons of Tomato Purée
1.5 teaspoons of ground Cumin
0.5 teaspoons of ground Turmeric
3 tablespoons of Youghurt (plus extra to serve)
800 grams of boneless Chicken Thighs
3 tablespoons of ground Almonds
1 teaspoon of Garam Masala
Method
1
Put the butter in a large, wide bottomed, lidded frying pan on a medium heat. When hot add the cumin seeds and cinnamon sticks and let them infuse in the oil for a minute or two.
2
Add the onions and cook for 10-12 minutes until golden.
3
Add the chilli and ginger to the pan and cook for two minutes. Then add the passata and cook for a few minutes until it resembles a thick paste.
4
Add the tomato puree, cumin and turmeric with some salt and pepper to taste. Lightly whisk the yogurt and then add slowly to the curry.
5
Cook yogurt through until bubbling then add the chicken. Mix to cover the chicken and then cover the pan with the lid and cook on a low heat for 30 minutes.
6
Add the ground almonds and garam masala and cook for another 5 minutes. Taste for seasoning and then serve with rice, naan bread, or naan bread.
Notes
Best served with rice and/or naan bread.
Last edited on Monday 4 January 2021