Cumin-scented chicken curry

Name: Cumin-scented chicken curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 12 larges chicken thighs, bone in; 4 Tbsps vegetable oil or sunflower oil; 2 teaspoons cumin seed; 2 mediums onions, sliced; 1 3cm of fresh root ginger, peeled and shredded; 3 fat garlic cloves, shredded; 3 plump green chillies, halved lengthways (leave in some or all of the seeds if you like a hot curry); 1 teaspoons turmeric; 1 teaspoons garam masala; 2 teaspoons paprika; 2 larges peppers, one red and one yellow or orange, seeded and cut into rough chunks; 2 Tbsps tomato purée; 250 milliliters natural yogurt; 3 Tbsps chopped coriander, to serve

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 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 דל פחמימות, diet. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, take a look at these similar recipes: Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw, Chicken Salad with Cumin-Scented Carrot Raita, and Chicken Tikka Masalan and Cumin scented Green Peas Pulao.

Instructions

Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Cumin Seeds

Onion

Cooking Oil

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Garam Masala

Chili Pepper

Turmeric

Whole Chicken

Paprika

Peppers

Garlic

Ginger

Onion

Add a splash of water if they start to catch on the bottom of the pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Tomato

Yogurt

Sauce

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coriander

Sauce

Water

Salt

Equipment you will use

Oven

Equipment

Frying Pan

Wok

Oven

Ingredients

Servings:

12larges

chicken thighs, bone in 4Tbsps

vegetable oil or sunflower oil 2teaspoons

cumin seed 2mediums

onions, sliced 1

3cm of fresh root ginger, peeled and shredded 3

fat garlic cloves, shredded 3

plump green chillies, halved lengthways (leave in some or all of the seeds if you like a hot curry)1teaspoons

turmeric 1teaspoons

garam masala 2teaspoons

paprika 2larges

peppers, one red and one yellow or orange, seeded and cut into rough chunks 2Tbsps

tomato purée 250milliliters

natural yogurt 3Tbsps

chopped coriander, to serve

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Getrank Gruner Veltliner (1 Liter). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.