Bring an international taste to the table with this quick, convenient and flavoursome curry.
800g of chicken thigh (diced)
2 tbsp rapeseed oil or good quality olive oil
Large onion (pureed)
1 large piece of root ginger (grated)
8 garlic cloves (crushed)
1 level tsp fennel seeds
1 level tsp cumin seeds
¼ tsp chilli flakes
Cinnamon stick (5cm in length)
2 tsp garam masala
2 tsp turmeric
400g chopped tomatoes
250ml chicken stock
1 handful of coriander (chopped)
Place a deep pan over a medium heat and add 2 tbsp of rapeseed oil.
Add in the chilli flakes, cumin seeds and fennel seeds. Toast until they release a fragrant aroma.
Add the onion puree to the pan and stir until it starts to brown. At this point, add in the garlic and ginger puree. Allow to brown for 5 minutes stirring continuously.
Add in all other spices and allow to cook for a further 3 minutes stirring continuously – this should now resemble a paste.
Mix in the diced chicken thigh chunks and seal the meat. Once sealed, add the chopped tomatoes and chicken stock.
Turn the heat down to low, and allow to simmer for 20 minutes. Stir occasionally, so it doesn’t stick to the bottom.
Finish with the chopped coriander.
Serve with pilaf rice, naan bread and some mango chutney for an authentic Indian flavour!
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