This is a simple Indian curry dish with the most memorable flavours. Serve with Indian breads.
Blend together the tomatoes and yogurt until smooth.
Heat the oil in a large non-stick saucepan or karahi. Throw in the whole spices and fry for 30 seconds. Add the onions and a good pinch of salt and fry until soft and browning. Add the ginger and garlic and cook, stirring often, for another minute or so. Spoon in the ground coriander, turmeric and the chilli powder and give the pan a few good stirs.
Add the blended tomatoes and season well with salt. Stir constantly as it comes to the boil to stop it from splitting. Once it is bubbling, stir every now and again to make sure it doesn’t stick to the base of the pan. You will need to stir more as it thickens.
Once the masala releases oil back into the pan, add the chicken pieces. Stir and cook for around 8 minutes, then add enough water to come halfway up the chicken. Bring to the boil, cover and cook gently for 15 minutes or until the chicken is done.
Crumble in the dried fenugreek leaves and stir in the garam masala. Cook for another few minutes over a high-ish flame, reducing the sauce until it is quite thick and clingy. Taste and adjust the seasoning, stir in a knob of butter (if using) and serve
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This is an edited extract from 'I Love India' by Anjum Anand, published by Hardie Grant Books RRP $39.99 and available in stores nationally.
Photographer: ©Martin Poole
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