Home-style Indian Chicken Curry

Chicken Curry 008aChicken is an economic meal option and is always popular for
curries. This home-style chicken curry has plenty of spicy fragrance from the spices – cumin seeds, fennel seeds, cinnamon, ground
coriander and turmeric – but is a warm rather than a blistering hot
curry.

If you like your curries hot increase the fresh red chillies and ensure you use a hot variety or use more dried chilli flakes.

Fresh chillies are in season now and are readily available. For a great selection of chillies from the mildest to the hottest check out
Orcona’s stand at the Hastings Farmers’ Market each Sunday 8.30am to 12.30pm at the A&P Showgrounds, Kenilworth Rd,
Hastings.

Home-style Indian Chicken Curry
Adding water to the onion when chopping in the food processor ensures an onion paste forms which along with the spices creates an aromatic base to the curry.

Serves 4

1 large onion, roughly chopped
3 large garlic cloves, roughly chopped
2 cm piece ginger, grated
¼ cup vegetable oil plus extra for browning chicken
2 tsp cumin seeds
1 tsp fennel seed
5cm cinnamon stick
1 fresh long red chilli or pinch dried chilli flakes (optional)
1 tsp ground coriander
1 tsp turmeric
1 x 400g can chopped tomatoes
4 chicken thighs
1 cup hot chicken stock
fresh coriander leaves
natural yogurt (optional)

1              Place onion and ½ cup water in a food processor and process to make a loose paste.
2              Place garlic and ginger in a pestle and mortar pound to make a paste. Stir in 2 tbsp water.
3              Heat oil in a heavy-based saucepan over a medium heat. Add cumin and fennel seeds and cinnamon stick and cook, stirring for
30 seconds or until fragrant.
4              Add onion paste and cook, stirring occasionally, for 8-10 minutes or until onions are translucent. Stir in garlic/ginger paste and chilli and cook, stirring, for 2 minutes
longer.
5              Stir in coriander and turmeric and cook for 30 seconds, then stir in tomatoes and bring to simmering. Simmer, uncovered for
10-15 minutes or until sauces reduces and thickens.
6              Meanwhile, heat a little vegetable oil in a frying pan and brown chicken thighs. Add to tomato mixture and cook for
5 minutes, then stir in chicken stock, bring to simmering and simmer, uncovered, for 30 minutes or until chicken is cooked and sauce
reduces and thickens.
7              To serve, scatter with coriander and accompany with yogurt, steamed brown rice and a steamed green vegetable of your choice or salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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