Home-Style Chicken Curry

Name: Home-Style Chicken Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 6 chicken thighs, 800 g (1 lb 12 oz), skinned; ½ tsp black peppercorns; 90 ml (6 tbsp) vegetable oil; 8 green cardamom pods; 2 red onions, finely chopped; 1 tsp garam masala; 1 tbsp chopped fresh coriander (cilantro) stems; ½ tsp chilli powder; 3 green chillies, split, seeded, and shredded; 6 ripe tomatoes, skinned, seeded, and finely chopped; 2 tsp tomato purée; ½ tsp turmeric; 4 cm (1½ in) fresh root ginger, peeled and shredded; 1½ tsp cumin seeds; 2 dried bay leaves; 6 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

This dish takes me back to my childhood when my mother began cooking the evening meal by prising the lid off the spice box and choosing spices with as much care as others might select cosmetic colours. It’s a curry that has her personality stamped all over it.

Ingredients

90 ml (6 tbsp) vegetable oil
1½ tsp cumin seeds

Asia
India
Main course
Gluten-free

Method

Heat the oil in a sturdy casserole pan or wok set over a moderate heat. Toss in the cumin seeds, cardamom pods, bay leaves, and peppercorns. Swirl the spices around in the oil for about 30 seconds, until they give off a lovely nutty aroma.
Tip in the onions and green chillies. Turn the heat to low and fry for 5-10 minutes, until the onions are just beginning to