A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.
Prep:15 mins
Serves 4
1 large onion6 garlic cloves, roughly chopped50g ginger, roughly chopped4 tbsp vegetable oil2 tsp cumin seeds1 tsp fennel seeds5cm cinnamon stick1 tsp chilli flakes1 tsp garam masala1 tsp turmeric1 tsp caster sugar400g can chopped tomatoes8 chicken thighs, skinned, boneless (about 800g)250ml hot chicken stock2 tbsp chopped coriander
STEP 1Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.STEP 2Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.STEP 3Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.STEP 4Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.STEP 5Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.STEP 6Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.STEP 7Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.STEP 8Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.STEP 9Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.STEP 10Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.STEP 11Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.STEP 12Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
