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
- 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
- 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
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