Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) oil
  • 600g (1 ½lb) chicken drumsticks and thighs
  • 4 cardamom pods, crushed
  • 1.25ml (¼ tsp) cumin seeds
  • 5cm (2in) cinnamon stick
  • 4 onions, peeled and sliced
  • 6 garlic cloves, peeled and crushed
  • 2.5cml (1in) fresh ginger, peeled and grated
  • 2.5ml (½ tsp) ground coriander powder 
  • 2.5ml (½ tsp) chilli powder
  • 1.25ml (¼ tsp) turmeric
  • 2 large tomatoes, washed and pureed
  • 5ml (1 tsp) garam masala 

Instruction

  • Heat the oil in a large saucepan and brown the chicken in batches. Set aside.
  • In the same saucepan, gently fry the cardamom, cumin and cinnamon until their flavours are released, which should take around 5 minutes.
  • Add the garlic, ginger and onions. Continue to fry them for 5 minutes or until softened.
  • Add the coriander, chilli and turmeric. Give the mixture a stir.
  • Pour in the tomato puree, stir and let the sauce reach a bubbling point.
  • Place the chicken pieces in the sauce, cover the sauce with a lid and let it slowly simmer on a low heat for 90 minutes or until tender. You may need to add a bit of water if there isn’t enough liquid in the curry.
  • Sprinkle with garam masala and season to taste.
  • Serve with pilau rice, naan and raita.