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Hopefully it will be a little cooler over the weekend, so here is my weekly curry post for those of you brave enough to get back in the kitchen! We often make curry’s using boneless, chicken fillets. Here I have used the thighs with both skin and bone intact for maximum, authentic flavour. This is relatively quick to make and absolutely delicious to eat. What are you eating this weekend?
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Serves 4-6⠀⠀
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INGREDIENTS
8-10 whole chicken thighs⠀
1 tin tomatoes - I like @ciriouk
1 can coconut cream
Squeeze of honey⠀
Small bag fresh spinach ⠀
4 onions - finely chopped
5 cloves garlic crushed or finely chopped ⠀
1 thumb sized piece of ginger grated ⠀
2-4 dried chillies or 2-3 red chillies finely chopped (Adjust to your taste)⠀
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Spices⠀
2 tablespoons medium curry powder ⠀
2 tablespoons ground cumin⠀
2 tablespoons ground coriander⠀
1 tablespoon smoked paprika ⠀
1 teaspoon turmeric ⠀
1 teaspoon mace (if you have it)⠀
5 cardamom pods⠀
3-4 curry leaves
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Preheat the oven to 180 degrees.
Season the chicken with 1 teaspoon curry powder and plenty of salt and pepper. Colour the chicken on both sides and set aside onto a plate . Add the onion to the pan and cook until golden. Now stir in the garlic, ginger and chilli, cook for 5 minutes. Add all of the spices and stir thoroughly. Add the tin of tomatoes and the coconut cream, stir and add the chicken back to the pan, skin side up and bring to a gentle simmer for 10 minutes. Place in the oven for 30-40 minutes. Remove from the oven and stir in the spinach. Serve with basmati rice.
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