Homestyle Chicken Curry

Ingredients:

1. 1 large onion
2. 6 garlic cloves, roughly chopped
3. 50g ginger roughly chopped
4. 4 tbsp vegetable oil
5. 2 tsp cumin seeds
6. 1 tsp fennel seeds
7. 5cm cinnamon stick
8. 1 tsp chilli flakes
9. 1 tsp garam masala
10. 1 tsp turmeric
11. 1 tsp caster sugar
12. 400g can chopped tomatoes
13. 8 chicken thighs, skinned, boneless (about 800g)
14. 250ml hot chicken stock
15. 2 tbsp chopped coriander

Instructions:

1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. Tip into a small bowl and leave on one side.
2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl.
3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go.
5. Add the onion paste. Fry until the water evaporates and the onions turn a lovely dark golden.
6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in 400g can chopped tomatoes.
8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened.
12. Sprinkle chopped coriander and serve.