Classic northern chicken curry

Classic northern chicken curry

By
From
Indian Food Made Easy
Serves
6-8
Photographer
Vanessa Courtier

To Indians, a curry simply implies a gravied dish. The actual flavours will reflect the region in which you eat it. This recipe is from Punjab and for an Indian this would be enough of a description. We know to expect the robust flavours of onions, tomatoes, ginger, garlic and garam masala. In the old days, when I was still living at home, a night out generally ended with my girlfriends coming back to my place and ransacking the fridge to find leftovers of this curry (for some unknown reason there was always, always some lying around). We would then polish off every last scrap with rounds of hot buttered toast to mop up the flavourful gravy as we meticulously dissected the evening’s events as only women can.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
7 cloves
3 shards cinnamon
7 green cardamom pods
2 small-medium onions, peeled and finely chopped
3 tablespoons finely chopped fresh ginger
25g garlic, peeled and finely chopped
salt, to taste
1 teaspoon turmeric
1 teaspoon red chilli powder
2 scant tablespoons coriander powder
4 medium cooking tomatoes, pureed
900g small chicken or 2 poussins, skinned and jointed
700ml water, or more if needed
1 teaspoon garam masala
handful fresh coriander leaves

Method

  1. Heat the oil in a large non-stick saucepan. Add the whole spices and fry for about 20 seconds until aromatic. Add the onion and cook over a moderate heat for about 10 minutes until a rich golden brown, stirring often.
  2. Stir in the ginger and garlic and cook for a further 40 seconds before adding the salt and powdered spices, stir for a further 10 seconds. Pour in the tomatoes and cook over a moderate heat for about 10 minutes until the liquid in the pan has dried off and the oil leaves the sides of the dry masala.
  3. Add the chicken and brown over moderate to high heat for 3–4 minutes. Add enough water to almost cover the chicken, bring to a boil and then cook over a slow to moderate heat until the chicken is cooked through. The slower it cooks, the better it tastes. This takes about 15–20 minutes for small joints and up to 25–30 minutes for larger ones.
  4. Stir in the garam masala and coriander leaves just before serving.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again