This is so good you won't even know it is left over Christmas Day Turkey!!! So fragrant and full of flavour not heat (optional) this is a new best for our Christmas curry and I will not be going back. This was so good I had to remove the spoon while it rested or their would not be enough left to feed the family, ops... this would not be the first time that has happened!!!
Prep Time 10 minutes / Cooking Time 30 minutes
Ingredients
(serves 4)
Fresh Fragrant Ingredients
2 tbsp ghee
1 onions finely diced
3 cloves garlic finely diced
2 tbsp finely grated ginger
Whole Spices
1/2 about 4" long stick cinnamon
8 cardamom pods bashed half open
2 whole cloves
Dry Spices
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp kashmiri chilli powder
1 pinch mace powder
1 tsp sea salt
1 tsp garam masala toasted
1 tsp toasted fennel seeds
Curry Ingredients
500g chicken thigh or breast diced
3 tbsp tomato puree
400ml water or stock
Finishing Ingredients
50ml double cream
125g natural yogurt
1/2 bunch roughly chopped coriander
1 tsp garam masala
Heat a saucepan medium hot and add the ghee once melted add all the whole spices and gently fry for a couple of minutes, next add the onion and garlic and soften for around 15 minutes, add the ginger and fry for a further couple of minutes before adding all the dry spices, stir in well.
Add the chicken and coat well in all the spices then add the water and tomato puree, stir in and bring to a low gentle simmer, pop on a lid and cook for around 30 minutes, take the lid off and reduce the sauce if needed, I like a lot of sauce!
To serve stir in the cream, yogurt and coriander and adjust seasoning if required. Serve with fluffy rice and warm flat breads for dunking and scoping up this wonderful curry.
This fabulous hand painted tiffin tin came from India and I absolutely love it...
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