Chicken Curry Recipe

serves 6

- 400 gr ( 1 lb) can chopped tomatoes

- 8 chicken thighs , skinned, boneless (about 800g)

- 1 large onion

- 6 garlic cloves , roughly chopped

- 50g ginger , roughly chopped

- 2 tbsp olive oil

- 2 tsp cumin seeds

- 1 tsp fennel seeds

- 5 cm cinnamon stick

- 1 tsp chilli flakes

- 1 tsp garam masala

- 1 tsp turmeric

- 1 tsp caster sugar

- 250 ml ( 1 cp) hot chicken stock

- 2 tbsp chopped coriander

Roughly chop the onion, the garlic and the ginger, transfer it to a food processer, and add 5 tablespoons of water.

Proces to a slack paste.

Place about one inch of oil in a frying pan. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go.

Swirl everything around for about 1 min. until the spices release a fragrant aroma.

Add the onion with the garlic and the ginger paste.

Fry until the water evaporates and the onions turn a lovely dark golden.

Stirring all the time.

Stir in the turmeric, garam masala, and sugar and continue cooking for 30 secs before tipping in the tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander.

Serve with fluffy basmati rice.