This curry is my own invention using everything I have learned about Indian cooking. I’m often asked how I decide which cooking oil to use and my rule of thumb is by region. If I’m cooking Mediterranean I use olive oil and for Asia vegetable oil. I always use red onions in curry dishes
The secret to this dish is the layering of all the flavours. My advice when prepping, would be to put your whole spices measured out in a bowl, and your ground spices in another ready to throw in during cooking.
If you have a mini food processor, you can blitz the garlic and ginger with the water rather than crushing and grating.
GET AHEAD: You can make this up to 2 days in advance. You don’t need to follow this slavishly, invent your own version to your own taste but use the technique of layering flavour
Have everything ready before you start.
200g greek yoghurt
1 tbsp of tomato puree
1 tsp dry chilli flakes
6 garlic cloves, crushed
5cm of ginger, grated
1 tbsp water
2 tbsp vegetable oil
1 red onion finely chopped
500g boneless and skinless chicken thighs – each thigh cut into 3
4 green chilli, kept whole pierced with a knife
Lemon juice to taste
1 tsp garam masala
Handful of chopped coriander
WHOLE SPICE MIX (put these in a bowl ready to add in one go)
1 tsp Caraway seeds
1 tsp Poppy seeds
1 tsp black mustard seeds
1 tsp nigella seeds (onion seed)
1 tsp fenugreek seeds
1 tsp fennel seeds ground with a mortar and pestle
GROUND SPICE MIX (put these in a bowl ready to use in one go)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp Kashmiri chilli powder (less if if not using Kashmiri or to taste)
Mix the the yoghurt with tomato puree and dry chilli flakes
Heat the oil in large pan over medium high heat, when hot, add all the whole spices and ground fennel seeds. Fry until they pop and become fragrant, this will happen quite quickly, don’t let them burn
Reduce the heat slightly and add the onion. Cook until soft and starting to caramelise
Add the garlic, ginger and 1 tbsp of water and cook until the water has evaporated
Next add the ground spices (apart from the garam masala) and stir for about a minute. I then add another splash of water and cook the mixture until the water has evaporated
Add chicken thighs coat with the spices and allow to brown
Stir in the yoghurt tomato mix along with 200ml of hot water, give it all a good stir and poke the whole green chilli in and simmer for 40 minutes or until the chicken is cooked
When cooked add lemon juice to taste along with garam masala
Awesome chicken curry
Equipment
Ingredients
- 200 g 0% fat greek yoghurt
- 1 tbsp tomato puree
- 1 tsp chilli flakes
- 6 cloves garlic crushed
- 5 cm ginger grated
- 1 tbsp water
- 2 tbsp vegetable oil
- 1 red onion finely chopped
- 500 g boneless, skinless chicken thigh fillets cut into 3
- 200 ml Hot water
- 4 green chilli pierced several times with a sharp knife
- 1/2 lemon juiced
- 1 tsp ground garam masala
- 1 tbsp fresh coriander
Whole Spice Mix (get these ready in one bowl)
- 1 tsp caraway seeds
- 1 tsp black poppy seeds
- 1 tsp black mustard seeds
- 1 tsp nigella seeds (onion seed)
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds lightly crushed
Ground Spice Mix (get these ready in one bowl)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kashmiri chilli powder
- 1 tsp fine salt
Instructions
- Mix the the yoghurt with tomato puree and dry chilli flakes
- Heat the oil in large pan over medium high heat, when hot, add all the whole spices and ground fennel seeds. Fry until they pop and become fragrant, this will happen quite quickly, don’t let them burn
- Reduce the heat slightly and add the onion. Cook until soft and starting to caramelise
- Add the garlic, ginger and 1 tbsp of water and cook until the water has evaporated
- Next add the ground spices (apart from the garam masala) and stir for about a minute. I then add another splash of water and cook the mixture until the water has evaporated
- Add chicken thighs coat with the spices and allow to brown
- Stir in the yoghurt tomato mix along with 200ml of hot water, give it all a good stir and poke the whole green chilli in and simmer for 40 minutes or until the chicken is cooked
- When cooked add lemon juice to taste along with garam masala
Nutrition
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This is a weekly favourite go-to of mine. Works every time and for how it tastes you’d think it’d been cooking, marinating and simmering for 6 hours. A great multi-purpose dish to please all.
Thanks for sharing this and pleased you are part of the Jules curry club x