Grow It, Catch It, Cook It

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. 🙂

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

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.

Serving

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

Enjoy,

PK

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