Chicken Curry

Ingredients

For 4 portions

• 🍗 800g chicken drumstick, with skin (raw, bone-in)
• 🧅 2 medium onions
• 🧄 4 cloves garlic
• 🪴 3 centimeters ginger
• 🥫 400g canned tomatoes
• 🥛 150ml yogurt
• 🏺 3 Tbsp mustard seed oil
• 🌿 2 Tsp garam masala
• 🌿 1 Tsp cumin powder
• 🪴 1 Tsp turmeric
• 🌿 1 Tsp chilli powder
• 🧂 1 Tsp salt
• 🌿 1 Tbsp fresh coriander

Method

1. Heat the mustard oil in a heavy pan. Add the chopped onions and cook on medium heat for 10–12 minutes until deep golden.
2. Add the minced garlic and grated ginger. Cook for 1–2 minutes.
3. Stir in the turmeric, cumin, chilli powder and garam masala. Cook for 30 seconds.
4. Add the chicken pieces and brown them well on all sides (about 6–8 minutes).
5. Add the canned tomatoes and salt. Cover and simmer on low heat for 30–35 minutes until the chicken is tender and the sauce has thickened.
6. Remove from the heat and stir in the yoghurt. Taste and adjust seasoning.
7. Finish with chopped fresh coriander and serve.