Basic chicken curry
A super-simple chicken curry cooked in a richly spiced tomato sauce and ready in under an hour.
Ingredients
- 8 chicken thighs, bone in
- 2–3 tbsp sunflower oil
- 2½ tsp cumin seeds
- 2 tsp black mustard seeds
- 6 garlic cloves, finely chopped
- 4cm/1½in fresh root ginger, finely grated
- 3 large onions, roughly chopped
- 2–3 tsp ground turmeric
- 2 tsp freshly chopped green bird’s-eye chillies (or to taste)
- 400g tin chopped tomatoes
- 2 tsp garam masala
- salt
- fresh coriander, to garnish
Method
Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes.
Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve.
