Creamy Chicken Curry
Inspired by Nigella Lawson in Feast
Serves about 8-10 people
Don’t be daunted by this list of ingredients. It isn’t a complicated recipe, especially if you get all the ingredients ready beforehand.
2½cm fresh ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of chilli flakes
4 tablespoons ground almonds
5 cardamom pods, crushed to release seeds
1 cinnamon stick, broken in half
2 bay leaves
4 tablespoons vegetable oil
2 packs skinless, boneless chicken thighs
2 onions, finely chopped
200ml plain yoghurt
50g double cream
150ml chicken stock (or Marigold bouillon stock)
20g sultanas (optional)
1 teaspoon garam masala
1 tablespoon caster sugar
1 teaspoon salt
100g flaked almonds, toasted
- I use a baby food processor (the one I used to use to make pots of baby purée).
- Put the ginger, garlic, cumin, coriander and chilli into the blender. Blend to a paste. Add the ground almonds and water, and blend again. Keep to one side.
- Put the cardamom seeds, cinnamon sticks, bay leaves and cloves into a small bowl.
- Heat the oil in a large pan (a non-stick frying pan is good or a wide Le Creuset casserole pot).
- Cut the chicken pieces into 5cm chunks. Fry the chicken in the oil, sealing on both sides, then remove and put on a plate. If there are lots of juices left in the pan, tip them into a cup and reserve for later.
- Add a little more oil to the pan, gently fry the spices and add the finely chopped onion. Cook over a gentle heat until the onion is soft.
- Pour in the blended paste and cook gently until it begins to colour.
- Add the yoghurt, cream, stock and sultanas.
- Put the chicken back in the pan and add the juices. Sprinkle with garam masala, sugar and salt.
- Cover and cook over a gentle heat for about 20 minutes until the chicken is cooked through.
- Serve with either white or brown rice and sprinkle with toasted almonds.