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.

Creme Brulee



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)


  1. Preheat the oven to 260˚F.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk together the yoghurt, gram flour and the chili powder and add to the meat.
  6. 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
  7. Once tender stir in the fresh mint and the coriander.


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.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust