Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Ghayour house chicken kari
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 4 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 stick cassia bark or cinnamon
- 3 cardamom pods, crushed
- 1 large onion, finely chopped
- 7½ cm piece ginger
- 4 fat cloves garlic, bashed and thinly sliced
- 1-2 small or long red chillies 1-2 large green rocket or bird’s-eye chillies, stalks intact and split
- 8 large skinless chicken thighs
- 2 tsp ground turmeric
- 4 large tomatoes, roughly diced
- 400g tin chopped tomatoes
- flatbreads or steamed rice, to serve
Method
- STEP 1
Put a large pan over a medium-high heat and add the vegetable oil. Add the mustard, fenugreek, cumin and coriander seeds, the cassia bark and cardamom pods, and fry, shaking the pan, until the mustard seeds begin to pop. Stir in the onion and fry for a few minutes until it begins to colour and caramelise but without burning.
- STEP 2
Add the ginger, garlic and chillies, and briefly stir-fry for a minute or so, then add the chicken, turmeric and a generous amount of salt and pepper, and stir until the chicken is well coated in the mixture. Add the fresh and tinned tomatoes, then pour over just enough cold water to cover the chicken. Reduce the heat and gently simmer for 2 hours, stirring occasionally to prevent it catching and topping up the liquid with a little cold water if it starts to get too dry.
- STEP 3
Remove the cassia bark and cardamom pods, then check the seasoning before serving with flatbreads or steamed rice.
