Cumin-scented chicken curry

• Ready in 50m

• Serves 6

• 800 calories

• 17g carbs

If you want to add more gluten free and ketogenic recipes to your recipe box, Cumin-scented chicken curry might be a recipe you should try. One serving contains 800 calories, 50g of protein, and 59g of fat. For $1.72 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from BBC Good Food requires coriander, fat garlic cloves, tomato purée, and turmeric. It works well as an affordable main course. This recipe is liked by 161 foodies and cooks. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 50 minutes.

14 ingredients

1. 12 large chicken thighs
2. 4 tbsps sunflower oil
3. 2 tsps cumin seed
4. 2 medium onions
5. 1 cm of root ginger
6. 3 fat garlic cloves
7. 3 plump chillies
8. 1/2 tsps turmeric
9. 1/2 tsps garam masala
10. 2 tsps paprika
11. 2 large orange
12. 2 tbsps tomato purée
13. 1 cups natural yogurt
14. 3 tbsps coriander

Instructions

1. Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside.
2. Heat the oil in a large pan over a medium heat a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour 10 mins.
3. Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown.
4. Add a splash of water if they start to catch on the bottom of the pan.
5. Stir the tomato pure into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry it should thicken and take on a warm reddish tinge.
6. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.