I have been making curries for 40 years and there are so many delicious tastes i thought i would start with the first i ever made. This is the basic recipe that comes from India/Pakistan. Its very tasty and simple to make.
- 1 chicken, about 2 kg, jointed into 6/8 pieces
- 8 tbsps vegetable oil
- 2 tbsps plain yoghurt
- 2 large onions, finely chopped
- 1″ piece ginger root (grated) or 1 tsp ginger paste)
- 8 large garlic cloves, finely chopped
- 1/2 tsp turmeric powder.
- 6 green chillies finely chopped
- 2 tbsp curry powder or paste
- 1 1/2 pints of chicken stock(made with bouillon cube) or water
- 1/2 tin of chopped tomatoes
- 1/2 tsp sugar
- salt to taste
- juice of half a lemon
- chopped fresh coriander to garnish
- Remove the skin from the chicken joints, if preferred, and season them with salt and lemon juice.
- Heat the oil in a deep pan. Add the diced onions and brown then add the garlic and ginger. Fry till dark brown but not burnt. Add the tomatoes and spices stirring for 4/5 minutes, add a little water if needed to stop the sauce from burning.
- Add the chicken and stir fry for about 15 minutes making sure not to catch the bottom of the pan. Add a tbsps of water if necessary. After the chicken has browned and absorbed the flavour add the stock and bring to the boil. Turn down the heat and simmer for about 45 min or until the chicken is tender,stirring occasionally.
- Add the yogurt, stir in and on a high heat continue to cook until until reduced and thickened. I usually find that when the liquid is just below the chicken in the pan, this is right for me.
- Check seasoning and scatter the chopped coriander on top.
- Very nice with rice or naan bread.
This will serve 6/8 people.