Ingredients

The following ingredients have 7 Servings
  • 1 kg 2.2 lb chicken portions ((a mix of thighs, breasts and drumsticks))
  • 2 Tbsp EV olive oil
  • 2 tsp sugar
  • 5 Tbsp fresh lemon juice
  • 2 Tbsp white wine vinegar (or clear vinegar)
  • 1 Tbsp tomato purée
  • 6 large onions (halved, then sliced)
  • 6 cloves garlic (finely chopped)
  • 5 cm (2" ginger, finely chopped
  • 2 mild fresh green chillies (left whole (go for hot, if you fancy a spicy curry))
  • 800 g chopped tomatoes (2 x (400g/14 oz) cans)
  • a small handful fresh coriander leaves (cilantro) (chopped)
  • 1 Tbsp turmeric powder
  • 2 Tbsp ground coriander
  • 2 tsp cumin
  • 1 tsp red chilli flakes
  • 10 cardamom pods
  • 1 tsp salt
  • freshly ground black pepper

Instruction

  • Sauté the onions and the sugar in the oil over medium heat for 3 minutes, until soft.
  • Add the garlic, ginger, chillies, turmeric, coriander, cumin, chilli flakes, salt and cardamom and cook for 30 seconds.
  • Add the chicken pieces in and coat well with the onion and spice mix. Cook for 2 minutes to let the chicken take on a little flavour.
  • Add the chopped tomatoes, tomato purée, 1 Tbsp vinegar and half the lemon juice, stir to mix, and bring to a boil. Lower the heat, cover and simmer for 40 minutes until the chicken is cooked through.
  • Turn the heat off and add the rest of the vinegar and lemon juice in, and stir to mix.
  • Finish off with freshly ground black pepper and lots of coriander leaves (cilantro).