Cumin-scented chicken curry

  • Ready in 50m

  • Serves 6

  • 808 calories

  • 17.94g carbs

Cumin-scented chicken curry is an Indian main course. This recipe serves 6. One portion of this dish contains about 50g of protein, 59g of fat, and a total of 807 calories. For $2.47 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Several people made this recipe, and 161 would say it hit the spot. If you have plump chillies, fat garlic cloves, onions, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and ketogenic diet. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 50 minutes.

14 ingredients

  1. 12 large bone in chicken thighs
  2. 4 tbsps sunflower oil
  3. 2 tsps cumin seed
  4. 2 medium onions
  5. 1 ginger root
  6. 3 garlic cloves
  7. 3 chillies
  8. 1/2 tsps turmeric
  9. 1/2 tsps garam masala
  10. 2 tsps paprika
  11. 2 large orange
  12. 2 tbsps tomato puree
  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.
Cumin-scented chicken curry

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