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Prep 15 mins
Cook 1 hr 30 mins
This makes for a really good authentic curry: beware this isn't the kind of dish you make when you are out of time. everything needs to be fried really well and thoroughly to get the flavours of the spices out. cook for as long as possible! I like to use a baby chicken cut into 'curry size' pieces (ask your butcher!), otherwise just use the pieces you like best making sure they are bite size!
- 1 kg skinless chicken piece
- 1⁄2 cup cooking oil
- 1 onion
- 1 1⁄2 teaspoons salt
- 1 tablespoon minced garlic clove
- 1 tablespoon minced ginger
- 2 tomatoes, diced
- 1 tablespoon tomato puree
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground fenugreek (optional)
- fresh coriander
- Warm the oil in a large pan. Dice the onion finely and fry it for as long as you can without it burning, normally this takes about 10-15 minutes. you can add salt , about a teaspoon and a half at this stage, which speeds up the frying process. the onions need to be gold and crispy.
- Add the garlic and ginger and fry till gold.
- Add the cumin, coriander, fenugreek, garam masala, tumeric and chilli powder, stir fry for about 8-10 minutes till really fragrant, stir to avoid sticking and burning.
- Add the tomato puree and fry again all together, should thicken immediately. then add the chopped tomato, breaking the pieces into the spice mixture, till the whole thing is red. the whole idea is to fry for as long as possible without burning. this is the secret to a good curry!
- Add the chicken, combine well and fry a further few minutes till sealed. then add a cup of water, lower the fire and let cook till the oil rises above the sauce and chicken is tender. keep checking to make sure it doesnt dry out, but not too often.
- Check the salt, add if necessary. then add a handful of chopped coriander.
- Serve with boiled rice or nan.