Mid-Week Chicken Curry

Name: Mid-Week Chicken Curry
Cuisine: International
Ingredients: Small Bunch Fresh Coriander Finely Chopped; 50ml Double cream; 200g Chicken stock; 600g Boneless chicken thighs; 200g Tinned chopped tomatoes; 100ml Water; half tsp Chilli Powder; 2 tsp Turmeric; 2 Cumin Powder; 4 tsp Coriander powder; 8 Cloves; Vegetable Oil; 6 Cardamom Pods; 2 Sticks cinnamon; 2 Star Anise; 2 Onions Finely Sliced; 2 tsp Grated Ginger; 4 Cloves Garlic Crushed; to taste Salt and pepper to taste

Dhruv Baker Over a year ago 4,019 views

Ingredients

Small Bunch Fresh Coriander Finely Chopped
50ml Double cream
200g Chicken stock 
600g Boneless chicken thighs 
200g Tinned chopped tomatoes 
100ml Water
half tsp Chilli Powder
2 tsp Turmeric
2 Cumin Powder
4 tsp Coriander powder 
8 Cloves
Vegetable Oil
6 Cardamom Pods
2 Sticks cinnamon
2 Star Anise
2 Onions Finely Sliced
2 tsp Grated Ginger
4 Cloves Garlic Crushed
to taste Salt and pepper to taste

Accompaniment

Description

Mid-week, super simple and utterly delicious curry.

Method

1
• Heat the oil in a large saucepan on a medium heat and add the whole spices (cloves, cardamom, cinnamon, star anise) and cook for 1-2 minutes.

• Add the onions and fry for 5 minutes on a medium heat then add the ginger and garlic and stir fry for 1 minute then add the ground spices (coriander, cumin, turmeric and chilli powder). If they start sticking add the water and stir to form a paste. Stir for 2 minutes to keep the spices from sticking.

• Add the tomatoes and cook for 5 minutes on a medium heat then add the chicken thighs and stir well to cover in sauce. Cook for a couple of minutes then add the stock and simmer for 15 minutes.

• Stir through the cream, season to taste and add the coriander. Serve!