I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal.

My wife loves it too as it is a one pot, low mess deal. 🙂

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Steps
  1. Preparing everything
  2. Cooking the curry
  3. Serving
Ingredients
  • A good slug of olive oil
  • 2cm cinnamon stick
  • 1 clove
  • 1 star anise
  • 2 brown onions, chopped
  • 10 garlic cloves, finely diced
  • 1 Tbsp ground cumin
  • 2 tsp Kashmiri chili powder
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 500g fresh tomatoes, roughly chopped
  • 1kg chicken drumsticks, bone in
  • 1 Tbsp white wine vinegar
  • 1 tsp sugar
Equipment
  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 heavy fry pan, or equivalent
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Preparing everything
  1. Finely dice the 10 garlic cloves.
  2. Chop the 2 brown onions.
  3. Rough chop the 500g fresh tomatoes.
Cooking the curry
  1. Chuck a generous slug of olive oil into your chosen dish and bring to medium heat.
  2. Throw in the cinnamon stick, the clove and the star anise.
  3. Fry for a few minutes to allow the spices to infuse the oil with their flavour.
  4. Add the chopped onions and soften them up.
  5. Stir in the 2 finely diced garlic cloves, the 1tsp of ground cumin and fry for a few more minutes.
  6. Add the:
    • 2 tsp Kashmiri chili powder
    • 0.5 tsp ground fenugreek
    • 0.5 tsp ground turmeric
    • 1 tsp salt
  7. Give everything a thorough but gentle mix.
  8. Add the 500g chopped tomatoes and cook for about 5 minutes to soften them up.
  9. Cover the pan and cook for about 35 minutes.
  10. Add the 1 Tbsp white wine vinegar and the 1 tsp sugar.
  11. Gently mix everything and cook for another 5 minutes or the chicken is cooked through.

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Serving

Serve on a bed of basmati rice and provide lots of pappadams.

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Enjoy,

PK


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3 comments

    1. Thankfully it does. You should see Rick’s Butter Chicken recipe. It is twice cooked after some major marinading!

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