Ingredients
- 1 large onion
- 6 garlic cloves, roughly chopped
- 50g ginger, roughly chopped
- 4 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp fennel seed
- 5cm cinnamon stick
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp caster sugar
- 400g can chopped tomatoes
- 8 chicken thighs, skinned, boneless (about 800g)
- 250ml hot chicken stock
- 250ml hot chicken stock
Method
1.Generally slash the onion, exchange to a little nourishment processor, and include 3 tablespoons of water - procedure to a slack glue. You could utilize a stick blender for this or coarsely grind the onion into a bowl – there's no compelling reason to include any water on the off chance that you are grinding the onion. Tip into a little bowl and leave on one side.
2.Put the slashed garlic and ginger into a similar nourishment processor and include 4 tbsp water – process until smooth and spoon into another little bowl. On the other hand, smash the garlic to a glue with a blade or garlic press and finely grind the ginger.
3.Warmth the oil in a wok or tough container set over a medium warmth. Join the cumin and fennel seeds with the cinnamon and bean stew pieces and add to the container in one go. Whirl everything around for around 30 secs until the point when the flavors discharge a fragrant smell.
4.Include the onion glue – it will splutter before all else. Broil until the point when the water dissipates and the onions turn a beautiful dim brilliant - this should take around 7-8 mins. Include the garlic and ginger glue and cook for another 2 mins – blending constantly.
5.Blend in the garam masala, turmeric, and sugar and keep cooking for 20 secs before tipping in the tomatoes. Keep cooking on a medium warmth for around 10 mins without a top until the point when the tomatoes lessen and obscure.
6.Cut the chicken thighs into 3cm lumps and add to the container once the tomatoes have thickened to a glue. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and afterward pour over the hot chicken stock. Stew for 8-10 mins without a top until the point when the chicken is delicate and the masala softly thickened – you may need to include an additional ladleful of stock or water if the curry needs it. Sprinkle with cleaved coriander and present with Indian flatbreads or soft basmati rice and a pot of yogurt as an afterthought.
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