This is a super easy standby chicken curry from one of Hugh FW’s books. Its a quick whizz of ingredients followed by a slow bake in the oven to create a deliciously rich and fragrant chicken curry. I’ve used chicken thighs as they carry the spice flavours really well and they’re also pretty cheap. The curry has creamy coconut milk which tempers the spices and makes it family friendly too.
You will need:
2 heaped tsp cumin seeds
2 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tsp ground turmeric
2 tsp ground fenugreek
1 tsp ground ginger or 1inch piece of fresh ginger roughly chopped
1 lge onion roughly chopped
3 lge cloves garlic roughly chopped
1 lge green chilli roughly chopped (remove seeds if you want to take down the heat)
3-4 tbsp rapeseed or groundnut oil
1.2kg chicken boneless chicken thighs
400g tin chopped tomatoes
400g tin coconut milk
Salt & pepper
Ok so the longest part of this is organising your spices but it’s definitely worth it.
- First grind the seeds in a pestle and mortar or a spice grinder then roast them in a dry frying pan. Tip them out.
- Next quickly season then sear your chicken thighs in the frying pan. Lay the chicken in an ovenproof dish and lets move on to the sauce.
- Tip all your spices into the frying pan and cook for a few minutes.
- While this is happening put your onion, ginger (if using fresh), garlic and chilli in to a food processor and whizz away till they form a rough paste. If it looks a bit cludgy add a small amount of water.
- Next tip the onion mixture into the pan with the spices combine and cook for a few more minutes the mixture will start to look dryer and come together so it’s more like a traditional curry paste.
- Now give the tomatoes a whizz in the same food processor pour onto the spice paste and then pour in the coconut milk mix together. Season with a tsp salt and a pinch of black pepper.
- You should now have a rich creamy sauce ready to pour over your chicken and get baking.
- Pop in the oven for about 45mins on 180C. Sprinkle on some fresh coriander leaves and serve with fluffy basmati.