I've never tried to keep track of what I put in my curries. This is just me paying attention to what I did today. The spice mixture will be different next time!
Ingredients
8 chicken thigh fillets, chopped into large pieces
2 large onions, roughly chopped
Oil for cooking
2 large potatoes chopped into 3-4 cm chunks
5 cloves of garlic, finely chopped
2 tbsps tomato paste
Chicken stock and/or water
Spices
2 tbsps whole cumin
1.5 tbsps whole coriander seeds
1 star anise
1 tbsp whole cloves
6 dried red chillies
Heat a frying pan and dry fry these spices until the aromas are released. Transfer into a grinder and grind to a powder.
To the spices add
1/2 tbsp of turmeric
1 tbsp salt
(Note: I experiment with different combinations of the dry roasted spices - including caraway seeds, fennel seeds, mustard seeds and of course cardamom seeds. I find it best not to overdo the combinations.)
Method
In a large deep pan, heat the oil then fry the onions, stirring often until they start to caramelize. Add the garlic. Still stirring, add the chicken pieces and cook until the meat has 'sealed' or coloured on all sides.
Add the spices and cooks, still stirring, for 2 or 3 minutes. Add the potatoes, the tomato paste and then add enough stock/water to cover. Bring to a boil then reduce the heat and simmer for 2 hours to reduce the liquid and the chicken is tender and falls apart.
You can serve this with rice or any Indian breads (Roti is my favourite). But for the best results, leave to stand overnight and reheat for the best results.
Ingredients
8 chicken thigh fillets, chopped into large pieces
2 large onions, roughly chopped
Oil for cooking
2 large potatoes chopped into 3-4 cm chunks
5 cloves of garlic, finely chopped
2 tbsps tomato paste
Chicken stock and/or water
Spices
2 tbsps whole cumin
1.5 tbsps whole coriander seeds
1 star anise
1 tbsp whole cloves
6 dried red chillies
Heat a frying pan and dry fry these spices until the aromas are released. Transfer into a grinder and grind to a powder.
To the spices add
1/2 tbsp of turmeric
1 tbsp salt
(Note: I experiment with different combinations of the dry roasted spices - including caraway seeds, fennel seeds, mustard seeds and of course cardamom seeds. I find it best not to overdo the combinations.)
Method
In a large deep pan, heat the oil then fry the onions, stirring often until they start to caramelize. Add the garlic. Still stirring, add the chicken pieces and cook until the meat has 'sealed' or coloured on all sides.
Add the spices and cooks, still stirring, for 2 or 3 minutes. Add the potatoes, the tomato paste and then add enough stock/water to cover. Bring to a boil then reduce the heat and simmer for 2 hours to reduce the liquid and the chicken is tender and falls apart.
You can serve this with rice or any Indian breads (Roti is my favourite). But for the best results, leave to stand overnight and reheat for the best results.
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