This is a simple and modest chicken curry, not one of those ‘half a stick of butter and 250 ml of double cream‘ curries! It’s sort of the Indian equivalent of shepherd’s pie, or chicken soup. Serve this curry along side some roti and a vegetable curry (aubergine maybe).
- 8 skinless, bone-in chicken thighs
- 2 tbsp ghee (clarified butter)
- 2 tsp cumin seeds
- 1/2 tsp ground black pepper
- 1 large onion, diced
- 8 crushed garlic cloves
- 2 tbsp of grated ginger
- 1 tsp dhaniya powder (ground coriander seed)
- 2 chillies (red or green), halved and finely sliced
- 1/4 cup of plain yoghurt
- salt to taste
- small bunch of coriander, chopped
- Put the chicken into a saucepan, pour in two cups of water and bring to the boil
- Immediately reduce the heat so the water is gently simmering, cover and cook for 35 minutes, or until the chicken is just cooked through.
- Lift the chicken out with a slotted spoon and set aside. Measure the cooking liquid and add enough water to make it up to 2 cups again.
- Rinse out the saucepan, dry it, then heat the ghee in it over a medium heat. Add the cumin seed and cook for 30 seconds. Then add the onion, garlic and ginger; cook these until the mixture is soft and a pale golden colour (7-8 minutes).
- Then, add the ground coriander seeds and both chillies. Cook for a further two minutes, then reduce the heat and stir in the yoghurt.
- Stir in the reserved cooking liquid, adding a little at a time.
- Return the chicken to the pot, and increase the heat so the chicken is hot right through. Then reduce the heat once more and simmer for approximately 4 minutes. Don’t boil the mixture though.
- Season with the salt and pepper, then throw in the coriander leaves.
- Serve immediately with rotis, your favourite vegetable curry, some raita and an assortment of chutneys and achar (pickles)!