Chicken curry
This is the simplest curry you will ever make – it can be left to simmer for 30 minutes while you potter around the kitchen. It can be made as mild or as spicy as you desire.
Ingredients
- 100ml/3½fl oz neutral oil, such as vegetable
- 3 tbsp garlic paste
- 2 tbsp ginger paste
- 3 onions, finely sliced
- 2 tbsp salt
- 3 tomatoes, finely chopped
- 4 tbsp garam masala
- ½ tsp ground turmeric
- 1 tbsp chilli powder (optional)
- 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieces
- chopped fresh coriander, to garnish
- freshly cooked rice and/or warmed naans, to serve
Method
Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes.
Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water.
Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes.
Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes.
Garnish the curry with coriander and serve with rice, naans or both.
Recipe Tips
If you want a curry with spice but much milder, add paprika instead of chilli powder.