Recipe Index

Ingredients

• 1 cinnamon stick, broken into 1-inch pieces
• 2 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1/2 teaspoon whole allspice
• 3 medium yellow onions, peeled and coarsely chopped (3 1/2 cups)
• 10 to 12 garlic cloves, peeled and thinly sliced
• 1 piece (4 ounces) fresh ginger, peeled and coarsely chopped
• 3 tablespoons sunflower or other neutral-tasting oil
• 1 tablespoon cumin seeds
• 1 tablespoon black or brown mustard seeds
• 2 tablespoons tomato paste
• 1 quart Basic Chicken Stock (page 41)
• 1 teaspoon turmeric
• 6 fresh curry leaves (optional)
• 2 dried bay leaves
• 3 small dried red chiles, finely ground
• Coarse salt
• 10 chicken thighs (about 3 1/2 pounds), cut in half through the bone (or left whole)
• 2 medium russet potatoes, peeled and cut into 1/2-inch dice
• 1/2 cup chopped cilantro, plus sprigs for garnish
• Cooked basmati rice (page 412)
• Plain yogurt
• Lime wedges

Method

1. Toast the cinnamon pieces, cloves, coriander seeds, fennel seeds and allspice in a dry pan over medium heat until fragrant, cool them slightly, and grind them to a fine powder.
2. Blend the chopped onions, sliced garlic and chopped ginger into a smooth puree.
3. Heat the sunflower oil in a Dutch oven with the cumin seeds and mustard seeds until they turn golden and pop, about 30 to 60 seconds.
4. Stir in the onion puree and cook it for roughly 45 minutes, stirring more often as it dries, until it caramelises deeply.
5. Add the ground spice mix and tomato paste and cook for 5 minutes more, then pour in the chicken stock and scrape the pot clean.
6. Season with the turmeric, curry leaves, bay leaves, ground dried chiles and coarse salt, and simmer the sauce for about 45 minutes until slightly reduced.
7. Submerge the chicken thigh pieces and diced potatoes and simmer for around 30 minutes, until the chicken is tender and the potatoes hold their shape.
8. Stir in the chopped cilantro, garnish with cilantro sprigs, and bring the curry to the table with basmati rice, plain yogurt and lime wedges.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data