Try this delicious chicken curry, created by Indian food guru, Anjum Anand - it's a lot simpler than you'd think to cook delicious Indian food in your own kitchen
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp ghee or butter
- 1 tsp. brown mustard seeds
- 750g chicken, skinned and jointed (chicken breasts and thighs are ideal)
- 7 baby potatoes, peeled and quartered
- 1 medium onion, finely chopped
- Handful of finely chopped coriander leaves and stems
- 330ml of water
For the marinade:
- 7 fat garlic cloves, peeled
- 3/4 inch ginger, peeled
- 3 medium tomatoes, chopped into 2 cm chunks
- 3 rounded tbsp full fat Greek yoghurt
- 1½ tbsp coriander powder
- 1¼ tsp garam masala
- ¼-½ tsp red chilli powder plus some paprika for colour (optional – add more chilli if you like it a little hotter)
- ½ tsp turmeric powder
- 1 tsp cumin powder
- Salt to taste
WEIGHT CONVERTER
Method
- To make this chicken curry (opens in new tab), create a fine paste of the ginger, garlic and tomatoes (ideally use a blender but if you don’t have one then grate the ginger and garlic to create a rough paste and chop the tomatoes). Stir in the powdered spices, salt and yoghurt. Add in the chicken and potatoes and leave while you get going with step 2.
- Heat the oil and butter/ghee in a medium non-stick saucepan. Add the mustard seeds and cook until you can hear that they‘ve all popped – this shouldn’t take any more than a minute. Add your onions and cook over a moderate flame, stirring often, until the onions are well browned on the edges – around 7-8 minutes
- Add the chicken, potatoes, marinade and cook over a moderate-high heat, tossing until the sauce begins to release oil droplets back into the pan (look at the edges of the pan). It should take around 8-12 minutes before the sauce completely reduces. If you are not sure, taste it – the sauce should taste delicious and without any raw garlic flavours. If it’s taking a while to cook, add a glug of the water to the pan and reduce further.
- Once the sauce has reduced pour the remaining water (enough to come half way up the chicken), and bring to the boil. Cover and cook on a low flame until the chicken and potatoes are cooked – around 12-18 minutes (depending on the size of the joints and potatoes). There should be enough of the sauce for a creamy gravy, if not just add a little drop more from the kettle.
- Finally, stir in the chopped coriander and serve with some lovely pure Basmati rice and for a treat, an ice cold Cobra.
Top Tip for making Anjum Anand's chicken naag
Anjum says: - For a richer dish, stir in a good dash of cream or sour cream before serving
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Gordon Ramsay's easy vegetable curry recipe
Gordon Ramsay's easy vegetable curry recipe is perfect for vegetarians. It's packed full of delicious veggies with plenty of flavour too thanks to the chilli, cardamom and curry paste
By Gordon Ramsay • Published
-
Gordon Ramsay's butter chicken
Gordon Ramsay's butter chicken recipe is so easy to make and tastes delicious. It includes a butter chicken sauce and spice rub for the chicken...
By Gordon Ramsay • Published
-
Hairy Bikers' chicken curry
Chicken curry has to be one of our favourite recipes. You'll never look back once you've tried The Hairy Bikers' chicken curry recipe - it's so easy
By Hairy Bikers • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Royal Family's Christmas dinner menu at Windsor Castle confuses fans
Royal fans have been left baffled by the Christmas dinner menu's unfamiliar language
By Emma Dooney • Published
-
The Queen's hilariously clever trick to get guests to dinner in a timely manner
Queen Elizabeth II's clever way she got guests to dinner promptly.
By Selina Maycock • Published