A chicken curry with homemade garam masala

It’s hard to beat a good chicken curry. With just the perfect spiciness, the inescapable citrus and coriander aromas, a good sprinkling of toasted almonds and a pile of warm naan bread ready to tear and share, this recipe ticks all the boxes for a sensory adventure.

chicken-curry-recipe-top-shot

Ingredients:

Serves: 6 | Prep: 25 min |  Cooking time: 1.5 hours

3 Tbsp coconut oil
2 onions, finely chopped
2 cloves garlic, crushed
1 inch stick of ginger, peeled and grated
3-4 cardamom pods, seeds removed
2 tsp cumin seeds
2 tsp coriander seeds
2 Tbsp garam masala (here’s a do-it-yourself recipe for making your own garam masala mix)
1 chilli, finely chopped (optional)
2 bay leaves
1 tin chopped tomatoes
1 small tin tomato paste (70g)
1kg of chicken pieces
450ml chicken stock
150ml cream
2 Tbsp honey (use the best quality you can afford, poor quality honey really affects the taste)
100g flaked almonds, toasted
1 handful fresh coriander, chopped, to serve

Naan bread, basmati rice and sambals, to serve

Method:

1. Cook the chopped onion in coconut oil for a few minutes until softened. Add the garlic and ginger and cook for another minute.
2. In another pan, dry-fry the cardamom seeds, cumin and coriander seeds for a few minutes until toasted. Remove and crush in a pestle and mortar.
3. Next add in the garam masala (either homemade or store bought), chilli, bay leaves and crushed spices to the onion mixture and fry for a few minutes to cook through – at least 3–4 minutes.
4. Add the tinned chopped tomatoes, paste and stock. Stir in the chicken pieces well to coat with the spice mix.
5. Bring the pan to a simmer, cover and cook on a gentle heat for 50 minutes (or in the oven at 160°C).

Stir in the cream and honey, cook for another 30 minutes, leaving the lid off if the liquid needs to thicken.

chicken-curry-recipe

Chicken curry is best served with some warm naan bread, a big spoonful of steaming rice and generous garnishing of toasted almonds and fresh coriander.