I have devised this recipe specifically for my BBC Oxford followers. Will the weatherman wanted advice about getting the spicing right and a reasonably easy curry that doesn’t disappoint on flavour. I have kept the ingredient list limited to the most basic curry spices which you are likely to have in your kitchen. The whole green chillies can be eaten if you like a hot curry or push to one side.
The secret to a successful curry is to take your time with each stage. Make sure you cook the onions so they look like the photo, If the ingredients look like they are starting to burn, add a splash of water, reduce the heat and don’t start the next stage until the water has evaporated. Don’t try to make this with chicken breast, it will dry out.
Keeps for 3-4 days and freezes well.
8 chicken thigh fillets, halved
4 tbsp vegetable oil
2 onions, peeled and finely chopped
1 green pepper, deseeded and sliced
6 cloves garlic, finely chopped
3 cm piece ginger, peeled and finely chopped
1 tsp turmeric
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder or to taste
8 chicken thigh fillets, halved
400g tin chopped tomatoes
4 tbsp natural or greek yoghurt
6 fat green chilli
2 tsp garam masala
Season the chicken with plenty of salt and set aside
In a large wide pan with a lid, heat the oil over a medium heat. Add the onions and cook for at least 10 minutes adding a good pinch of salt after 5 minutes. Once the onions are brown on the edges and soft, lower the heat and add the ginger, garlic and peppers, cook for 5 minutes. If the pan becomes too dry, add a splash of water.
Add the turmeric, coriander, cumin and chilli powder, stir fry for a minute, turn the heat up, add the chicken and brown on both sides.
Add the tomatoes from the tin, half fill the tin with water and add to the pan scraping scraping any stuck on bits from the bottom. Stir in the yoghurt. Prick the whole green chillies with a knife and nestle them in the sauce season again with more 1/2 tsp of salt, turn the heat to it’s lowest setting, place the lid on the pan and cook for 20 minutes.
Remove the lid, turn the heat back up to medium and allow the sauce (masala) to bubble for a further 20 minutes, stirring regularly, scraping the bottom all the time. Add a splash of water from a freshly boiled kettle if it gets too dry. The sauce will become darker and thicker. Remove from the heat, stir in the garam masala, check for seasoning and serve with rice.
Chicken & green pepper curry
Ingredients
- 8 chicken thigh fillets halved
- 4 tbsp vegetable oil
- 2 onions finely chopped
- 1 green pepper deseeded and sliced
- 6 cloves garlic finely chopped
- 3 cm ginger finely chopped
- 1 tsp turmeric
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp chilli powder
- 400 g tin chopped tomatoes
- 4 tbsp natural or greek yoghurt
- 6 fat green chilli
- 2 tsp garam masala
Instructions
- Season the chicken with plenty of salt and set aside
- In a large wide pan with a lid, heat the oil over a medium heat. Add the onions and cook for at least 10 minutes adding a good pinch of salt after 5 minutes. Once the onions are brown on the edges and soft, lower the heat and add the ginger, garlic and peppers, cook for 5 minutes. If the pan becomes too dry, add a splash of water.
- Add the turmeric, coriander, cumin and chilli powder, stir fry for a minute, turn the heat up, add the chicken and brown on both sides.
- Add the tomatoes from the tin, half fill the tin with water and add to the pan scraping scraping any stuck on bits from the bottom. Stir in the yoghurt. Prick the whole green chillies with a knife and nestle them in the sauce season again with more 1/2 tsp of salt, turn the heat to it's lowest setting, place the lid on the pan and cook for 20 minutes.
- Remove the lid, turn the heat back up to medium and allow the sauce (masala) to bubble for a further 20 minutes, stirring regularly, scraping the bottom all the time. Add a splash of water from a freshly boiled kettle if it gets too dry. The sauce will become darker and thicker. Remove from the heat, stir in the garam masala, check for seasoning and serve with rice.
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