Chef’s Tip: Try Indian Summer Rice as the perfect side dish.
Ingredients
- 8 tbsp sunflower oil
- 600-800g diced chicken
- 2 large white onions
- 300g tomatoes (chopped)
- 4 whole dry red chillies
- 1tsp fennel seeds
- 75g garlic-ginger paste
- 1tsp turmeric
- 1tsp red chilli powder
- 2 tsp coriander powder
- 1tsp salt
- 100g cashew nuts OR 50g ground almonds
- 1/4 bunch fresh coriander
Method
- Place oil in a large saucepan on a medium heat.
- To test the heat of the oil, drop a few fennel seeds in. They should float and sizzle but not too quickly.
- When hot add fennel seeds and dry red chillies.
- Add the onions straight away and brown for about 30mins. They should be soft and starting to brown.
- If you find that the oil is bubbling away, turn it down at touch.
- Add the garlic/ginger paste and stir.
- Add the turmeric, chilli powder and coriander powder which should make a nice paste. Cook for a few minutes while stirring.
- Add tomatoes and salt.
- Turn the heat down and simmer with a lid on until the mixture thickens (around 10-15mins).
- At this point you can use a stick blender or masher to create your desired consistency.
- Add the chicken and stir. Cook with the lid on for at least 30mins. Keep stirring it and making sure it’s still simmering away.
- At this point, you can just leave it simmering for another 15-30mins as the chicken will become nice and soft.
- If using cashews: Wash the cashew nuts and mix in a blender with about 100-150ml water, until it becomes a nice thick paste. It shouldn’t be too liquidy.
- If using ground almonds: simply add water to 50g ground almonds until it becomes a nice paste. It shouldn’t be too liquidy but make sure all the almonds are mixed in.
- Add this to the curry and stir in.
- Add the chopped coriander right before dishing up.