Nagore chicken curry recipe

Details

• Cuisine: Indian
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 60 mins
• Cooking Time: 100 mins
• Serves: 4

Step-by-step

1. For the spice paste: set a karhai, wok or small frying pan (about 18 cm in diameter) over a medium heat and add the coconut, stirring until it browns.
2. Add the cumin, coriander and fenugreek seeds, the peppercorns and dried chillies. Continue to stir for 3 minutes.
3. As the spices release their aromas, drop in the curry leaves. Stir for 30 seconds, then cool.
4. Grind in a clean coffee grinder, spice grinder or pestle and mortar to a fine, slightly oily powder.
5. For the curry: set a large pan (about 25 cm in diameter) over a medium heat. When it's hot, pour in the oil.
6. Drop in one whole green chilli. Stir and allow the skin to blister for 30 seconds. Add the garlic and ginger. Fry for 3 minutes, until the garlic just starts to brown.
7. Tip in the onions and sauté for 18 minutes, until soft and golden. Add splashes of boiling water to prevent any sticking. Stir in the turmeric. Tip in the spice paste and incorporate thoroughly for 2 minutes.
8. Add the tomatoes and cook, covered, for about 10 minutes. Stir occasionally, mashing the tomatoes into the sauce and reducing the heat if the tomatoes seem to catch.
9. Add the remaining green chillies, slit lengthways, and 2 teaspoons of salt.
10. Mix well, then add the chicken. Brown the meat for about 10 minutes. Pour in 400ml of water and combine well.
11. Add the coconut milk and coriander. Stir, cover and cook over a low heat for 35 minutes. Serve.