Meera Sodha'S Mum'S Chicken Curry Recipe

Name: Meera Sodha'S Mum'S Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee or unsalted butter; 1 tablespoon canola oil; 1 teaspoon cumin seeds; two 1 3/4-inch cinnamon sticks; 2 large onions, finely chopped; one 2 1/2-inch piece ginger, peeled and grated; 6 cloves garlic, crushed; 2 fresh green chiles (or 1 teaspoon chili powder); Salt; 3/4 cup plus 2 tablespoons strained tomatoes (such as Pomi); 2 tablespoons tomato paste; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 3 tablespoons whole-milk yogurt (plus extra for serving); 2 pounds 3 ounces skinless chicken legs, or 1 3/4 pounds skinless, boneless chicken thighs; 3 tablespoons ground almonds; 1 teaspoon garam masala

Servings: persons

2 tablespoons ghee or unsalted butter
1 tablespoon canola oil
1 teaspoon cumin seeds
two 1 3/4-inch cinnamon sticks
2 large onions, finely chopped
one 2 1/2-inch piece ginger, peeled and grated
6 cloves garlic, crushed
2 fresh green chiles (or 1 teaspoon chili powder)
Salt
3/4 cup plus 2 tablespoons strained tomatoes (such as Pomi)
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt (plus extra for serving)
2 pounds 3 ounces skinless chicken legs, or 1 3/4 pounds skinless, boneless chicken thighs
3 tablespoons ground almonds
1 teaspoon garam masala

1
Put the ghee and oil into a wide-bottomed, lidded frying pan on a medium heat. When it's hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10 to 12 minutes, stirring occasionally, until golden brown.
2
Meanwhile, put the ginger, garlic, and green chiles into a mortar and pestle with a pinch of salt and bash to a coarse paste.
3
Add the paste to the pan and cook gently for 2 minutes, then pour int the strained tomatoes and stir. Cook the strained tomatoes for a few minutes, until the mixture resembles a thick paste, then add the tomato paste, ground cumin, turmeric, and 1/2 teaspoon of salt (or to taste).
4
Whisk the yogurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes. Add the ground almonds and the garam masala and cook for another 5 minutes.
5
Serve it with a tower of chapatis, hot fluffy naan, or rice, and offer yogurt at the table.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons ghee or unsalted butter, 1 tablespoon canola oil, 1 teaspoon cumin seeds, two 1 3/4-inch cinnamon sticks, and more.

Yes, Meera Sodha'S Mum'S Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meera Sodha'S Mum'S Chicken Curry

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