This slow chicken curry recipe is from the Mother India at Home recipe book I gave David for Christmas (it's called Smeena's slow chicken curry in the book).
There's loads of delicious looking recipes in the book...we'll definitely be making a few of them!!
Mother India is a restaurant in Glasgow and a new favourite after being recommended by good friends who live nearby...it's one of their go to places for Indian food. David's now been twice and I've been once...literally the weekend before the first Covid lockdown in March 2020.
I looked to see if there was a recipe book for the restaurant when looking for gift ideas for our friend's 50th in October last year - I was very pleased to find it on Amazon. After ordering her one, which she loves, I decided to buy it for David too for Christmas.
There's a bit of prep required in removing the skin from the chicken once you've jointed it (David did this bit...!!), but after that it's pretty straightforward and there's no difficult ingredients.
The end result is an absolutely delicious, full of flavour curry with the most tender chicken. We loved it and will definitely make it again. It's a great recipe to make ahead if you're entertaining - simply reheat it on the hob in the pan you cooked it in.
Tips
- To roast the cumin seeds - heat a frying pan or skillet over a medium heat and dry roast the seeds for 2 to 3 minutes, until they change to a dark brown. Turn off the heat and allow to cool slightly before crushing lightly in a pestle and mortar or spice grinder.
- Chicken - you could easily use skin on bone in thighs or drumsticks to make this slow chicken curry recipe. Just remove the skin as you would if you were using whole chicken.
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How to make this Slow Chicken Curry
Ingredients
- 500ml cold water
- 3 whole green chillies
- 2 medium onions, finely chopped
- 1 ripe tomato, chopped
- 1 tbsp olive oil
- 5 cloves garlic, crushed
- 0.5 tbsp grated ginger (or use ginger paste)
- 1 small cinnamon stick
- 0.5 tbsp roasted cumin seeds, lightly crushed (see Tips)
- 0.5 tbsp black peppercorns
- half of a 400g tin chopped tomatoes
- 0.75 tbsp salt
- 0.5 tbsp ground turmeric
- 1 tbsp red chilli power (mild or hot)
- 1 medium chicken (approx. 1.5kg), cut into 8 to 10 pieces and skin removed (see Tips)
- a handful fresh coriander, chopped
Instructions
- Fill a casserole with the water and add the whole green chillies, onions and fresh tomato. Bring to a boil, then simmer for 45 minutes on a medium heat, then add the oil, garlic and ginger and cook for 2 minutes. Add the cinnamon stick, cumin seeds and black peppercorns and cook for a further 2 minutes. Then add the tinned tomatoes, salt, turmeric and chilli powder and cook for 5 minutes before adding the chicken pieces.
- Make sure that the chicken is completely coated in sauce and cover with a lid with a lid. Bring to a boil and then leave to simmer for 35 to 40 minutes, or until the chicken is completely cooked, making sure to give the curry a stir every 10 minutes or so.
- Add the chopped coriander just before you take the pan off the heat, stir in and serve with rice, breads and salads.
Serving suggestions
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Slow Chicken Curry
Equipment
Ingredients
- 500 ml (2 cups) cold water
- 3 whole green chillies
- 2 medium onions finely chopped
- 1 ripe tomato chopped
- 1 tbsp olive oil
- 5 cloves garlic crushed
- 0.5 tbsp grated ginger (or use ginger paste)
- 1 small cinnamon stick
- 0.5 tbsp roasted cumin seeds lightly crushed (see Notes)
- 0.5 tbsp black peppercorns
- half of a 400g tin chopped tomatoes
- 0.75 tbsp salt
- 0.5 tbsp ground turmeric
- 1 tbsp red chilli power mild or hot
- 1 medium chicken (approx. 1.5kg), cut into 8 to 10 pieces and skin removed (see Notes)
- a handful fresh coriander chopped
Instructions
- Fill a casserole with the water and add the whole green chillies, onions and fresh tomato. Bring to a boil, then simmer for 45 minutes on a medium heat, then add the oil, garlic and ginger and cook for 2 minutes. Add the cinnamon stick, cumin seeds and black peppercorns and cook for a further 2 minutes. Then add the tinned tomatoes, salt, turmeric and chilli powder and cook for 5 minutes before adding the chicken pieces.
- Make sure that the chicken is completely coated in sauce and cover with a lid. Bring to a boil and then leave to simmer for 35 to 40 minutes, or until the chicken is completely cooked, making sure to give the curry a stir every 10 minutes or so.
- Add the chopped coriander just before you take the pan off the heat, stir in and serve with rice, breads and salads.
Notes
- To roast the cumin seeds - heat a frying pan or skillet over a medium heat and dry roast the seeds for 2 to 3 minutes, until they change to a dark brown. Turn off the heat and allow to cool slightly before crushing lightly in a pestle and mortar or spice grinder.
- Chicken - you could easily use skin on bone in thighs or drumsticks to make this slow chicken curry recipe. Just remove the skin as you would if you were using whole chicken.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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