How to cook… Medium Chicken Curry

Serves 4 as a main dish

The staple of every Indian restaurant: the classic Chicken Curry. Take a good serving of your Base Curry Sauce, add some chicken, a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• salt to taste

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 10 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for five minutes.
7. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the coriander leaves.

CHEF’S TIP There’s loads of flavour in the stems of the coriander, so add them to the sauce when cooking and keep the leaves for garnish. To release the aroma from the leaves bruise them by gently rubbing them between your thumb and forefinger.
Chicken Curry, the staple dish of all Indian restaurants.

If you like this you should try our
Chicken Madras
Chicken Vindaloo
Chicken Bhoona
Chicken Rogan
Chicken Tikka Masala
Prawn Rogan

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