Chicken Curry

Ingredients

Spice base

• 3 tbsp rapeseed (canola) oil
• 2 ½ cm (1 in) piece cinnamon stick
• 9 Cardamom seeds
• 2 star anise
• 1 tsp cumin seeds

Aromatics

• 2 onions, finely chopped
• 2 tbsp garlic and ginger paste

Sauce and seasoning

• 125 ml (½ cup) tomato purée or plain passata
• 2 tbsp Mixed Powder (or curry powder)
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 1-2 tbsp paprika
• ½ tsp Garam Masala
• 2 tomatoes (medium), diced

Protein

• 900 g (2 lb) chicken (cut into bite-size pieces)

Finish

• Pinch dried fenugreek leaves (kasoori methi)
• Salt, to taste
• 3 tbsp melted ghee (optional)
• 2 tbsp finely chopped coriander (cilantro), to garnish

Method

Stage 1 - Toast spices and onions

1. Heat oil over medium-high heat in a large frying pan.
2. Add cinnamon stick, cardamom seeds, star anise and cumin seeds; stir for about 30 seconds.
3. Add onions and fry for about 5 minutes until soft and translucent.
4. Add garlic and ginger paste and fry for 30 seconds.

Stage 2 - Build sauce

1. Stir in tomato purée and bring to simmer.
2. Add 250 ml (1 cup) water and simmer until nearly evaporated; this helps break down onions.
3. Add curry powder, ground cumin, coriander, turmeric, paprika, and diced tomatoes; stir to combine.
4. Add another 250 ml (1 cup) water and simmer until nearly evaporated, forming a thick sauce.

Stage 3 - Cook chicken

1. Add chicken pieces, coat in sauce, cover, and simmer for about 10 minutes until cooked through.
2. Stir occasionally; adjust with extra water if too thick.
3. Remove lid; sauce should be thick with onions integrating into it.

Stage 4 - Finish and garnish

1. Rub dried fenugreek leaves between fingers into sauce and season with salt.
2. Stir in melted ghee if using for richness.
3. Garnish with chopped coriander and serve hot.