Sweet and Tangy Chicken Curry

Name: Sweet and Tangy Chicken Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 75 g (6 tbsp) butter; ½ tsp carom seeds; ½ tsp cumin seeds, toasted and ground; fresh coriander (cilantro), to garnish; 1 tsp garam masala; 2 x 400 g (14 oz) cans chopped tomatoes; 45 ml (3 tbsp) white wine vinegar; 4 cm (1½ in) fresh root ginger, peeled and grated; ¾ tsp dried chilli flakes; 6 chicken thighs, about 800 g (1 lb 12 oz), skinned; 3 tsp sugar; 3 red onions, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

A fabulous dish to make for a crowd: this recipe has been adopted and adapted by almost everyone in our extended family. My sister likes to add a teaspoon of fresh thyme leaves instead of the more elusive carom seeds — it works like a dream!

Ingredients

6 chicken thighs, about 800 g (1 lb 12 oz), skinned

Asia
India
Main course
Gluten-free

Method

Preheat the grill to its highest setting. Arrange the chicken in a grill pan. Melt the butter in a large saucepan and use part of it to brush liberally over the chicken pieces. Grill the chicken for about 5 minutes on both sides, until sealed. Keep warm while you make the curry.
Soften the onions in the remaining melted butter in the pan. Add the chilli flakes,