Chicken curry

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
5 cloves garlic
One 7cm chunk peeled, fresh ginger
Salt and freshly ground black pepper
4 Tbsp vegetable oil
Pinch cloves
10 green cardamom pods
8 whole allspice
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion
4g Madras-style curry powder
1/2 jalapeno, or more to taste
1360g mixed skinless, bone-in chicken thighs and drumsticks (separated)
120g whole, peeled, tinned tomatoes (with puree), roughly chopped
475ml cold water
Serving suggestion: Basmati rice and chutney
1) In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.

2) Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 min.

3) Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.

4) Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.

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