Try Sabrina Ghayour’s chicken kari recipe, adapted from her book Simply (£26, Mitchell Beazley).
Ingredients
- vegetable oil 4 tbsp
- black mustard seeds 1 tsp
- fenugreek seeds 1 tsp
- cumin seeds 1 tsp
- coriander seeds 1 tsp
- cassia bark or cinnamon 1 stick
- cardamom pods 3, crushed
- onion 1 large, finely chopped
- ginger 7½ cm piece
- garlic 4 fat cloves, bashed and thinly sliced
- green rocket or bird’s-eye chillies 1-2 small or long red chillies 1-2 large, stalks intact and split
- skinless chicken thighs 8 large
- ground turmeric 2 tsp
- tomatoes 4 large, roughly diced
- chopped tomatoes 400g tin
- flatbreads or steamed rice to serve
Method
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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.
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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.
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Step 3
Remove the cassia bark and cardamom pods, then check the seasoning before serving with flatbreads or steamed rice.
*This recipe is gluten free according to industry standards
This recipe has been adapted from Simply by Sabrina Ghayour (£26, Mitchell Beazley). Photographs by Kris Kirkham.
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Nutritional Information
- Kcals 441
- Fat 24.1g
- Saturates 4.2g
- Carbs 14.2g
- Sugars 12g
- Fibre 4.7g
- Protein 39.5g
- Salt 0.2g
