A bold title, don’t you think?
Think I’m right though.
The red pepper is optional but the freshly ground spices aren’t.
Perfect Chicken Curry (Based on an Atul Kotchhar recipe in The Observer Food Monthly – February 2009)
1 tblspn ghee or vegetable oil
3 cardamom pods, seeds removed and shells discarded
1/2 cinnamon stick
1 tspn cumin seed
1/2 tspn black peppercorns
1 red pepper, cut into chunks (optional – I just wanted some extra veg)
2 garlic cloves, crushed
1/2 tspn chilli powder
1 tpsn coriander powder
1/2 tspn turmeric
400g tin of chopped tomatoes
400g boned chicken thighs, cut into chunks
1/2 tspn garam masala
Coriander leaves and yogurt to serve
- Use a mortar and pestle to grind the cardamom, cloves, cinnamon and cumin to a coarse powder. Heat the ghee in a heavy bottomed pan over a medium high heat and add the ground spices. Fry for a minute until beginning to darken.
- Add the onions and cook until soft and coloured.
- Add the garlic and powdered spices (not the garam masala though) and cook for another two minutes stirring continuously.
- Add the tomatoes (and red pepper, if using), stir well then season carefully. Cook over a low heat for 15 minutes stirring frequently.
- Add the chicken pieces and stir to coat well in the sauce. Cook with the lid on over a medium low heat for another 20 minutes until chicken is cooked through.
- Stir through the garam masala at the end of the cooking time.
- Can be served topped with yogurt and coriander.