Chicken Curries Indian Main course

Spice box chicken

This is a really tasty Indian recipe which makes a fresh and fragrant curry.

Roughly chop chillies and place in a food processor. Do the same with the garlic and ginger. Whizz together.  Add the coriander leaves (keep some for the garnish) then tip in the yogurt and whizz again until it is a puree.  Peel, halve and thinly slice the onions. Skin the chicken.

Heat oil in a sauté pan until very hot. Add fennel and cumin seeds and let them crackle for 10-20 secs, stirring so they don’t burn.

Add the butter to the pan and let it melt. Then add the onions and turn the heat down slightly. Stir to mix with the spices then cook for about 10 mins until meltingly soft and tinged golden brown.

Remove the onions with a slotted spoon and set aside. Add the chicken to the pan. Increase the heat slightly and brown the chicken on both sides. This should take 5-10 mins. Return the onions to the pan.

Stir in a spoonful of the yogurt mixture and cook until it disappears – repeat a dollop at a time. Whizz 150ml cold water in the processor to use the last bits of the mixture and add to the pan with a good pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat and cover. Simmer for 30-35mins (10-15 mins if using breast), turning chicken half way and adding a splash of hot water if it is too dry.

Garnish with chopped coriander and a wedge of lime to squeeze over.

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