I love making this curry
I’ve no idea where the original inspiration came from as it’s a bit of a mixture of various Indian dishes. It matters not as the flavours work so well together. By dry frying the spices, you really enhance the flavours. The almonds thicken the sauce and the yoghurt takes away some of the heat.
Last time I made this, I’d run out of fresh chillies so used one of the dried ones that I’d grown last year and had hanging up in the kitchen. I left it to soak for a while to soften it to make it easier to chop up. What I hadn’t realised was that dried chillies are so much hotter than fresh ones.
It made a delicious but very hot curry. Definitely not one for the faint hearted!
3-4 chicken breasts, depending on size, cut into bite sized pieces
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon ground cinnamon
2 tablespoons sunflower oil
1 onion, chopped
1 clove garlic, crushed
1 red chill, finely chopped
1 inch piece fresh ginger, peeled and finely chopped
1 tablespoon tomato puree
1 tablespoon fresh coriander
1 tin chopped tomatoes
250 ml chicken stock
2 tablespoons natural yoghurt
1 tablespoon ground almonds
Salt & pepper
Dry fry coriander and cumin seeds for about five minutes, but keep shaking the pan so that the seeds don’t burn. Crush in pestle and mortar and add cinnamon and garam marsala.
Add half of the oil to a large pan and heat gently. Brown chicken pieces in batches, and put in a bowl on one side.
Add the rest of the oil and fry onions for five minutes until softened. Add garlic, chilli & ginger and fry for a further three minutes.
Add ground spices and mix well. Return the chicken to the pan; add tomato puree, chopped tomatoes, coriander and chicken stock. Bring to the boil, put on the pan lid and turn down heat. Simmer for 30 minutes. Taste and adjust seasoning.
Add ground almonds and yogurt and cook for a further five minutes.
Scatter with a few coriander leaves and serve with rice or naan bread.