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Chicken Curry
Ingredients
- Add the onion, garlic and ginger to a blender with 6 tablespoons of water and blitz.
- Heat the oil in a large non-stick pan and place on a medium heat.
- Put the cumin, coriander, fennel, cinnamon and chilli flakes into the pan. It takes about 1 minute to release the flavours. It smells delicious!
- Add the onion, garlic and ginger paste and fry for 10 mins.
- Stir in the garam masala, turmeric and honey and then add in the tomatoes. Cook for about 5-10 minutes more before lobbing in the chicken.
- After 5 mins add in the chicken stock. Cook for 15 minutes more and then it's ready to serve!
Instructions
- 1 onion, roughly chopped
- 5 garlic clove, roughly chopped
- 50g fresh ginger ginger, roughly chopped
- 1 tbsp olive oil
- 2 tsp cumin seed
- 2 tsp ground coriander
- 1 tsp fennel seed
- 1 cinnamon stick
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp honey
- 1 can chopped tomatoes
- Packet of 8 chicken thighs and legs - remove the skin!
- 250ml hot chicken stock
