Recipe by Kel Adel
Love making curries from scratch and this is a really simple, tasty one. It has tomato paste and water, which could probably be substituted with tinned tomatoes and some salt, but I have not yet done so. Serve with rice, naan, yoghurt & a dahl or veggie curry if you have the inclination. I often just add zucchini and/or capsicum to this recipe to give it some veg.
- 2 tablespoons sunflower oil
- 2 onions, diced
- 3 curry leaves (fresh or dried)
- 450 g chicken thighs, cubed
- 1 pinch fenugreek seeds, ground (very strong so don't add too much)
- 1⁄4 teaspoon ground fennel
- 1 teaspoon fresh ginger, grated
- 1 1⁄2 teaspoons ground coriander
- 2 garlic cloves, crushed
- 1⁄2 teaspoon chili powder, as much as you like (optional)
- 1⁄4 teaspoon ground turmeric
- 500 ml tomato puree (passata)
- 1 1⁄2 tablespoons lemon juice
- 2 tablespoons fresh coriander, chopped
Directions See How It's Made
- Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
- Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
- Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
- Add tomato puree and lemon juice and stir.
- Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
- Serve with more coriander.