Chicken Curry Recipe

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A traditional Indian chicken dish cooked with meat on the bone in a beautiful aromatic sauce.

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This was the first dish my mum made me cook on my own. The first time I cooked it was okay, but a little too watery and lacking in flavour. Luckily for you I know what all the pitfalls are having made them all myself over the years! It's not just about throwing spices into your food it's about how you bring all the ingredients together.
Always think about what you are looking to achieve and work towards it. This is my staple dish - when I have a craving for Indian food (which happens fairly regularly). It's a great one to keep in your recipe book.

Ingredients
8 pieces of chicken, 4 legs cut into thigh and drumsticks

Masala
2 tbsp of oil
2 onions, finely diced
3 cloves of garlic, finely chopped
400g plum tomatoes
1 heaped tbsp of ginger, grated
1 tsp salt
1 tsp turmeric
Handful of coriander stalks, finely chopped
1 chilli, finely chopped
1 tsp of garam masala
Handful of coriander leaves, chopped

Method
Skin the chicken removing any excess fat. (If you would rather cook the meat off the bone then use trimmed chunks of thigh meat and cook for 15 - 20 minutes)
Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan add a dash of hot water as and when required.
Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5-10 minutes so be patient! Once the paste is shiny and thick add the chicken pieces and stir to coat.
Turn the heat up and fry the chicken for 5 minutes.
Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20 - 25 minutes until the chicken is cooked and the meat is starting to fall away from the bone.
Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.
Stir in the garam masala, throw in the coriander and serve.