 |
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. Serves 4 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..