Chetna's chicken curry

Based on a recipe by Chetna Makan.

From Jamie Oliver's £1 wonders series.

  • Prep time: 30 minutes
  • Cook time: 1 hours
  • Yield: 8 people

Ingredients

  • 12 chicken thighs , skin on, bone in
  • 8 tablespoons natural yoghurt
  • 1½ teaspoons salt
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric powder
  • 2 teaspoons chilli powder
  • 6 garlic cloves , grated
  • 4 tablespoons sunflower oil
  • 2 teaspoons cumin seeds
  • 8 onions , roughly choped
  • 2 x 400 g tins of chopped tomatoes
  • 900 g basmati rice (75g per serving)
  • 1 handful of fresh coriander leaves , finely chopped (10g)

Steps

  • Remove the chicken thigh skins (roast with salt for 20-25 minutes to crisp). Mix the yoghurt, salt, garam masala, turmeric, chilli powder and garlic. Add chicken and set aside.
  • Heat the oil in a pan and add the cumin seeds. Once they begin to sizzle, add the onions and cook for 10 to 12 minutes on a medium heat, or until they turn golden.
  • Add the tomatoes, cover and cook for 15 minutes on a low heat.
  • Season
  • Add the marinated chicken, mix well and bring to a boil. Cover and cook on a medium-low heat for 40 to 45 minutes, or until the chicken is cooked through.
  • Cook the rice.
  • Sprinkle coriander over to serve.