I got this recipe from Rick Stein's India TV series.
He makes it fairly dry, but I like my curry to have some sauce, so have added more liquid.
Preparation Time: 10 Minutes
|Spice Blend Ingredients:||2 tblsp cooking oil|
|1 tblsp fennel seeds||1/2 cup shallots, diced|
|1 tblsp cumin seeds||Handful of curry leaves|
|1 tblsp coriander seeds||4 cloves garlic, crushed|
|1 tblsp black peppercorns||4cm ginger, finely grated|
|1 tblsp Kashmiri chilli powder||1 teasp sugar|
|1 teasp salt|
|For the Chicken:||200ml water|
|700g skinless, boneless chicken thighs||5cm piece cinnamon bark|
|1 teasp fennel seeds|
Cut the chicken thighs into 5cm pieces.
For the spice blend, put all the spices into a spice grinder and process to a powder.
For the chicken, heat the oil in a sturdy frying pan over a medium heat, add the fennel and cinnamon and fry for a minute. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden.
Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water, and cook for about 10-15 minutes, stirring often and adding more water as needed, until the chicken is cooked through and the sauce is thick and slightly reduced.
Serve with rice and Indian pickles..