Chicken Curry with Pickling Spices

This chicken curry with pickling spices is a real family favourite. Adjust the amount of chillies to suit your family.

Course Curry, Main Course

Cuisine Indian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 237kcal

Author Slightly adapted from a recipe by Anjum Anand

Ingredients

2 chicken breasts diced into large pieces
4 cloves of garlic
1 tablespoon ginger
1 onion diced
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
½ teaspoon mustard seeds
½ teaspoon caraway seeds
½ teaspoon nigella seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
3 green chillies (use more or less to suit your tastes) Prick them a few times with a sharp knife
1 teaspoon garam masala
2 tomatoes
2 tablespoon yoghurt
1 teaspoon dried coriander leaf

Instructions

Make a paste in the blender with the onion, garlic and ginger.
Heat some oil in a saucepan. Add the whole spices and cook for about 30 seconds until the seeds begin to pop. Add the paste and cook for about 10 minutes.
Add the chillies, cumin, turmeric and coriander. Stir into the paste and cook for about 3 minutes. Add the chicken. Keep turning so it browns on all sides.
Blitz the tomatoes in the blender. Add to the saucepan with the yoghurt and dried coriander. Stir well. Add a little water to cover the chicken. Cover the pan and leave to simmer for about 15 minutes.
Take the lid off and let the sauce reduce as it cooks for another 5 minutes.
Serve with rice

Notes

If you want to avoid using the food processor, just finely dice the onion, garlic and ginger.

You can also just dice the tomatoes.

I sometimes leave out the yoghurt and just add a dash of extra water so the pan doesn't get dry.

I often leave out the chillies if I'm serving it to my children. Adjust the amount to suit your family.

Nutritional information is approximate and a guideline only.

Nutrition

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