This is a great recipe with its origins in Pakistan. Its is jam packed with flavor and will be a real winner if you give it a go.
Ingredients
X10
4tbsp Good oil
1 stick Cinnamon stick
10 Green cardamom pods
4 Cloves
1 Bay leaf
5Ib Chicken thighs, boneless
3 Onion, sliced
2 oz Ginger, chopped or grated
10 Garlic, pureed
4 oz Tomato puree
2 tsp Ground turmeric
2 tsp Ground coriander
2 tsp Ground cumin
¼ tsp Salt
1 cup Greek yogurt
4 tsp Gram flour
1 tsp Chilli powder
1 cup Stock, a quality bullion would work for this
Small bunch Mint leaves (shredded)
Small bunch Coriander leaves (shredded)
Instructions
- Preheat the oven to 260˚F.
- Heat oil in an oven-proof pan over a low heat. Add the cinnamon, cardamom, cloves and bay leaves and let sizzle for 25-30 seconds.
- Add the chicken thighs and increase the heat to medium-high. Cook until the meat begins to brown and all the natural juices have evaporated.
- Add the onion and cook to a light golden color for 4-5 minutes. Add the ginger and garlic, cooking for a further 30 seconds then add the tomato puree, turmeric, coriander, cumin and salt – cook the spices out for 3-4 minutes.
- Whisk together the yoghurt, gram flour and the chili powder and add to the meat.
- Reduce the heat to low, add the stock, check for seasoning, cover and transfer to the oven cooking for approx. 1 ½ – 2 hours until the meat is tender
- Once tender stir in the fresh mint and the coriander.
Notes
This is a super easy dish and should probably be made the day before it is needed. You can change the meat to almost anything including fish and prawns it also works well with chunky vegetables.
The curry will keep fresh for 72 hours and should be cooled quickly once made.
The curry will freeze well in a Ziploc bag and should be defrosted in the fridge overnight.
