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Make this home-style chicken curry then check out our chicken tikka masala, chicken jalfrezi, chicken vindaloo, chicken korma, butter chicken and more chicken curry recipes.

This home-style chicken curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “This recipe uses easy-to-find ingredients and is a favourite on days when I miss home. The key is to blend the onions separately from the garlic and ginger – the temptation is to blend them together, but the cooking times vary for each.”

Ingredients

  • 180g white onions, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2½ cm ginger, roughly chopped
  • 120g tomatoes, roughly chopped
  • 1 heaped tbsp tomato purée
  • 3 tbsp vegetable oil
  • 5 green cardamom pods
  • 2½ cm cinnamon stick
  • 2 dried bay leaves
  • 1 tsp ground turmeric
  • ½ tsp kashmiri chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 850g whole chicken thighs and drumsticks, skinned
  • 230g potatoes, peeled and diced
  • coriander, chopped to garnish
  • 1 tbsp lemon juice
  • roti or pulao, to serve
  • salad, to serve

Method

  • STEP 1

    Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.

  • STEP 2

    Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.

  • STEP 3

    Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle, add the onion paste and fry for 9-10 minutes, stirring well.

  • STEP 4

    Add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.

  • STEP 5

    Add the chicken and mix to coat with all the spices, frying for 7-8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then cover and simmer for 15 minutes.

  • STEP 6

    Add the potatoes and continue cooking, with the lid on, for 15-17 minutes or until the potatoes are cooked through and the chicken is cooked through. Garnish with the coriander and lemon juice. Serve with roti or pulao and a salad.

This home-style chicken curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Photographs by Sam A Harris.

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