Atul Kochhur recipes

Home-style chicken curry 

Frying the fresh ginger-garlic paste with the onions gives this dish a real kick

  • 4
  • 15
  • 40
  • 4 cardamom pods
  • 2½cm cinnamon stick
  • 10 whole black peppercorns
  • 1 tsp cumin seeds
  • 2 cloves
  • 100ml vegetable oil
  • 1 bay leaf
  • 1 large onion, peeled and finely sliced
  • 15g ginger-garlic paste (see separate recipe)
  • 600g boneless chicken thighs, diced
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • ¾ tsp turmeric powder
  • 1 large vine tomato, roughly chopped
  • 1 tbsp tomato purée
  • 1 tsp garam masala
  • 2 tbsp fresh coriander, finely chopped
  • 3cm piece fresh ginger, peeled and chopped
  1. Lightly pound the whole spices in a mortar. Make sure you split the cardamom pods to stop them popping in the pan. Heat the oil in a heavy-based pan then add the pounded spices and bay leaf; stir until the spices crackle and change colour.
  2. Add the onion. Sauté until golden brown, then add the ginger-garlic paste. Stir continuously and keep scraping the bottom of the pan to prevent the mix burning.
  3. Add the chicken thighs and cook for 5-7 minutes, or until evenly browned.
  4. Add the powdered spices (except the garam masala). Cook for 1-2 minutes, stirring quickly so the spices don’t burn. Season then add the tomato and purée. Cook on a low heat, stirring, for 12-15 minutes until the chicken is cooked through. Sprinkle in the garam masala and simmer for a few more minutes to finish cooking. Serve garnished with the coriander and ginger

Per serving: calories 350 (18%), sugar 3.3g (4%), fat 2.7g (14%), saturates 0.3g (5%), salt 0.3g (5%) of your guideline daily amount

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