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Home-style chicken curry

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Preparation Time: 10 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 13016 times
Ingredients:
  3 tsp vegetable oil
  1 bay leaf
  4 green cardamom
  2.5cm cinnamon stick
  10-12 black peppercorns
  1 tsp cumin seeds
  2 cloves
  250g onions, finely sliced
  ½ tsp garlic, minced to a paste
  ½ tsp red chilli powder
  1 tsp coriander powder
  ½ tsp turmeric powder
  salt to taste
  100g tomatoes, roughly chopped
  1 tsp tomato paste
  600g chicken, boned, cut into 2.5cm dice
  ½ tsp garam masala
  2 tsp coriander leaves, finely chopped
  1 tsp ginger, finely chopped
Chosen by Atul Kochhar in The Observer's '50 best simple recipes': This recipe is best cooked with a free-range chicken on the bone. Adding ginger toward the end is a unique step that enhances the flavour.
Cooking Steps:
In a pestle and mortar, pound together cardamom, cinnamon, black peppercorns, cumin seeds and cloves.

Heat the oil in a pan, add the bay leaf and pounded spices, and stir until the spices crackle and they change colour.

Add the onions and sauté until golden brown, then add the garlic paste. Stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt.

Add the powdered spices, but not the garam masala. Mix quickly without letting the spices get burnt at the bottom.

Add salt, the tomatoes and the paste and cook on slow heat, stirring slowly.

As the tomatoes melt to form a sauce, add the chicken and cook on a slow heat for 20-25 minutes until the chicken is almost cooked.

Sprinkle on the garam masala and simmer to finish cooking.

Add coriander and sprinkle on ginger

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