Traditional Chicken Curry

Ever ordered an Indian and wondered how they get that sauce so tasty? This recipe reveals the perfect way to create the most delicious and aromatic chicken curry – and it only uses a small amount of oil making it so much more healthier!

Growing up as an Indian girl there were particular dishes I was expected to learn to cook and this was one of them. You would think it is as easy as throwing in some tomato sauce and spices but it really isn’t. The perfect curry lies within the technique...

THE PERFECT SAUCE

The first thing that gives the sauce the perfect thick but runny consistency is the onion. However to ensure it blends into the sauce really well it needs to be chopped very fine. I would recommend blitzing in a blender until they are fine and you're left with no large chunks. If you don't have a blender you will need a very sharp knife to ensure you can chop into the smallest cubes possible.

The second is all in the technique. It is crucial to allow the onions to sauté before browning them. And it is also important to add the passata and boiling water in at the same time. This allows everything to bind together and infuse with all of the spices to give you a delicious sauce. If you put the water in after the passata, it will be harder to bind as the passata will have already cooked and dried out a little bit, leaving a separation (this is when you see some water spreading out on your plate when you serve).

INGREDIENTS (serves 4):

• 1 small chicken – cut into small pieces

• 1 large onion – finely chopped 

• 1 tbsp garlic

• 1 tbsp ginger

• 1 tbsp chillies (adjust to taste if you want hotter/milder)

• 1 tsp salt

• 1/2 tsp turmeric

• 1/2 tsp coriander cumin powder

• 2 cinnamon sticks

• 4 whole cloves

• 3 curry leaves

• 1 cup passata

• 2-3 cups boiling water

• Freshly chopped coriander

• 2 tbsp oil

• ½ tsp garam masala

METHOD:

1. Wash chicken in malt vinegar 2-3 times, rinse then leave to drain for 30mins.

2. In a large non stick pan, heat oil on high heat then add in the cinnamon sticks, cloves and curry leaves and let sizzle for few seconds. Lower heat and add in onions and sauté for 5 mins, covered with the lid.

3. Remove lid and brown onions for couple of minutes. Add garlic, ginger, chilli, salt, turmeric and coriander cumin powder and stir to mix well. 

4. Add in chicken and mix well again. Cover and leave to cook for 10mins on low heat, stirring occasionally, until the water produced starts to evaporate.

5. Add passata and boiling water, stir thoroughly and cover and leave to cook on low-medium heat until the chicken becomes nice and tender, stirring occasionally. NOTE: add additional water if you want a more soupy consistency.

6. Add in garam masala, stir, then garnish with coriander before serving.

This is traditionally served with some naan bread or chapati, followed by a serving of rice!