Chicken thigh curry
Cook it in a big frying pan with a lid. This recipe will serve at least four.
- 8 chicken thighs with bones – (remove skin and trim any excess fat)
- 2 medium onions – finely chopped
- 1 inch ginger root
- 1 green chilli (can add more if you like a hot curry!)
- 2 cloves of garlic – chopped finely
- 5 tablespoons sunflower/vegetable oil
- 1 cinnamon stick (about 1 inches long)
- 3 cloves
- 1 teaspoon cumin
- 1 large brown cardamom
- 1 level teaspoon salt
- 1 level teaspoon turmeric
- 2 large tablespoons of tinned tomatoes (crushed)
- Heat the oil on a medium heat in a pan, once the oil is hot, put in the cinnamon stick, the cloves and brown cardamom. Be careful that they don’t fly out of the pan! You will see that they will sizzle. After about 2 minutes, remove them from the pan. Then add half of the chopped garlic, and cumin. Add the onions and stir frequently from time to time, until they are a golden brown colour. This will take about 10-15 minutes. (If the mixture sticks add a little more oil or a splash of water).
- Turn the heat to low. Then add the remaining garlic and ginger, and stir for approximately 2 minutes. Again if the mixture sticks to the bottom of the pan, add a splash of water. Add the salt and turmeric.
- Turn the heat to medium. Then add the chicken and stir so that the onion mixture incorporates the chicken. Stir for a few minutes until the chicken has changed colour. Add half a mug of water. Mix again and then add the crushed tomatoes. Put the lid on the pan.
- Keep stirring the chicken from time to time, the chicken will be cooked within 20 -25 minutes or so. You will see that some of the oil will have separated from the tomato mixture. The mixture should be thick. Taste to your desire, you can add more salt or chilli if required.
- Garnish with some chopped coriander, if desired.
- Can be served with rice/naan/pitta bread/chappati.