This is a really quick and simple curry that doesn’t have a long cooking time. It’s a great one for the whole family as it’s mild, but you can dial up the chilli factor according to personal taste. This recipe is inspired by London’s Spice Namaste.
4 chicken thighs, skin off
2 large pinches of sea salt
1/2 tsp ground turmeric
2 tbs rice bran oil
12 curry leaves
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 bay leaves
1 large brown onion, finely sliced
1 tbs fresh ginger, grated
2 garlic cloves, crushed
200g chopped tin tomatoes
1 tsp ground coriander
1 tbs chopped coriander to serve
thick natural yoghurt to serve
sliced green chilli (optional)
Rub the chicken with the salt and turmeric and set aside.
Heat the oil in a large frying pan on a medium heat and fry off the curry leaves, fennel and cumin seeds until starting to colour, sizzle and become fragrant.
Add the sliced onion and the bay leaves and saute for 6 minutes or until the onions are starting to caramelise. Add the garlic and the ginger, and cook for another minute. Then add the tomatoes and cook until the sauce has reduced right down.
Add the chicken to the fry-pan and cook for 5 minutes on one side, then flip the chicken over and transfer to a grill and bake for 10 minutes or until cooked through and the chicken is crispy and golden.
Serve with fresh coriander, green chilli, a dollop of yoghurt and rice or flat bread.