Ghayour house chicken kari
Serves 4-6
Easy
Total time:
Try Sabina Ghayour's recipe for a rich tomato curry base – you can substitute the chicken with prawns, or use vegetables such as cauliflower, squash, courgettes or root vegetables to make a vegetarian or vegan alternative
Skip to 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 podscrushed
- 1 large onionfinely chopped
- 7½ cm piece ginger
- 4 fat cloves garlicbashed and thinly sliced
- 1-2 small or long red chillies 1-2 large green rocket or bird’s-eye chilliesstalks intact and split
- 8 large skinless chicken thighs
- 2 tsp ground turmeric
- 4 large tomatoesroughly diced
- 400g tin chopped tomatoes
- flatbreads or steamed riceto serve
Nutrition: per serving
- kcal441
- fat24.1g
- saturates4.2g
- carbs14.2g
- sugars12g
- fibre4.7g
- protein39.5g
- salt0.2g
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.
