In a blender, puree the onion, garlic and ginger.
Heat a heavy bottomed saucepan on the hob over a medium heat. Add the oil and the puree and stir until nicely coloured. Add the chopped tomatoes and stir until all the visible liquid has evaporated. Add the spices and continue to cook for a minute, stirring so they don’t burn. Add the chicken, stirring for a few minutes, until its surface is deeply coloured and starting to brown. Pour in the water and cover with a lid.
Reduce the heat and simmer gently for 35-40 minutes, or until the chicken is cooked through and the liquid has created a nice curry sauce. (You may need to top up with liquid with more water during cooking, so it doesn’t dry out.)
Season to taste and garnish with coriander and flaked almonds. Serve with fluffy basmati rice.
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