My chicken curry
Prep time: 15 min
Cook time: 40 min
Servings: 4
This is my take on a classic chicken curry—rich, warming, and packed with spice, but not the kind that’ll blow your head off. We’re talking toasted whole spices, tender chicken thighs, creamy coconut milk, and a zing of lime to wake it all up. Best served with rice.
Ingredients
- 2 tbsp ghee
- 1 cinnamon stick
- 1 clove
- 1 tsp coriander seeds
- 4 green cardamom seeds
- 1 tsp mustard seeds
- 1 red onion, finely sliced
- 3 cloves garlic, finely grated
- 1 thumbsize piece of ginger, grated
- 6 chicken thigh fillets, sliced
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 400ml coconut milk
- 1 cup (250ml) chicken stock
- 1 tsp garam masala
- juice of 1-2 limes, to taste
- steamed rice, to serve
Directions
- Melt ghee in a deep frying pan on medium heat.
- Add cinnamon, clove, coriander, cardamom and mustard seeds, cook for 3-4 minutes, stirring occasionally.
- Add onion, cook for 4 minutes, stirring, until starting to brown.
- Add garlic and ginger, cook for a further minute.
- Add chicken to the pan and cook for 8-10 minutes, until browned all over.
- Stir in the chilli powder and turmeric, cook for 1 minute until aromatic.
- Stir in coconut milk and stock, bring to a simmer.
- Simmer curry for 12-15 minutes.
- Remove cinnamon stick and discard.
- Season with salt, garam masala and lime juice.
- Serve over steamed rice.