Our Cookbook

Indian

Chetna's chicken curry

From Jamie Oliver's £1 wonders series.

  • Yield8 people
  • Prep30m
  • Cook1h
  • Effortweekend

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

Method

  1. 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.
  2. 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.
  3. Add the tomatoes, cover and cook for 15 minutes on a low heat.
  4. Season
  5. 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.
  6. Cook the rice.
  7. Sprinkle coriander over to serve.