Ultimate Chicken Curry

To make the spice paste, finely chop the onion and grate or chop the garlic. Peel, then grate or chop the ginger.

Add the onion, garlic and ginger to a food processor along with the chilli powder, turmeric, cumin, ground coriander and ground ginger. Blitz until completely smooth. Transfer to a bowl and set aside.

In a mixing bowl, combine the chicken thighs with the garam masala and a generous seasoning of salt.

Heat a large, high-sided pan over a medium high heat and add the sunflower oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.

If required add another drop of oil and over a medium high heat, fry the spice paste for 6 minutes until aromatic, stirring regularly.

While the spice paste is frying off, cook your rice. Rinse the basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.

Add the chicken back to the pan with the chopped tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low. Simmer gently for 12-20 minutes. Finish by stirring through a squeeze of lemon juice to taste.

Fluff the rice with a fork before serving with the curry and naan bread. Garnish with coriander leaves.

Ingredients

For the spice paste

Equipment

Instructions

Notes

Nutrition