Serves 1
Directions
- 1Add a lot of oil to a big pot.
- 2Add 2 kilos of chunky onions to the pot.
- 3Add bay leaves, black cardamom, and cinnamon to the onions.
- 4Cover the pot and cook the onions on low heat, stirring regularly until they are softened and dark.
- 5Add garlic and ginger to the pot and cook properly.
- 6Add passata to the mixture.
- 7Add spices and fry them off until everything is combined and glossy.
- 8Add yogurt, keep the heat steady, and keep stirring until the oil separates.
- 9Throw in the deboned chicken thighs, pop the heat on high, and seal them properly.
- 10Put the lid on and cook on a reasonably high heat for 10 to 15 minutes, stirring every minute.
- 11Once the chicken releases liquid, take the lid off and let the liquid cook away until most of the water is gone.
- 12Pour in about 1 liter of boiling water.
- 13Bring the curry back to a proper rolling boil.
- 14Turn off the heat and stir in fresh coriander, saving some for garnish if desired.
Ingredients
- chicken thighs, deboned
- oil
- 2 kilos chunky onions
- bay leaves
- black cardamom
- cinnamon
- garlic
- ginger
- passata
- spices
- yogurt
- 1 liter boiling water
- fresh coriander
Equipment
big potchopper (optional, if working)two pans (if hob is weaker)
Tips
- Thigh meat is forgiving and breaks down as it cooks.
- You can skim off excess oil at the end.
- Keep stirring yogurt on steady heat to prevent it from splitting.
- If your hob is weaker when cooking big batches, split into two pans.
- Stir the chicken every minute during the 10-15 minute high heat cooking to prevent sticking.
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