|400 g||Free-range boned & skinned chicken thighs, cubed|
|1 tsp||Ground turmeric|
|1 Tbsp||Canola oil|
|½ tsp||Mustard seeds|
|½ tsp||Cumin seeds|
|½ tsp||Fennel seeds|
|½ tsp||Cardamom seeds|
|1 medium||Onion, diced|
|4||Garlic cloves, crushed|
|1 Tbsp||Finely grated root ginger|
|1½ tsp||Curry powder|
|1½ cups||Chicken stock, or water|
|2 large||Tomatoes, diced|
- Dust the chicken with the turmeric.
- Heat the oil in a large saucepan. Add the mustard seeds and stir until they begin to pop. Add the cumin, fennel and cardamom seeds, then the onion. Cook, until slightly browned. Add the combined garlic, ginger and the curry powder and stir for 1 minute.
- Add the stock or water and the tomatoes and bring to the boil. Simmer for 20 minutes, until thick.
- Add the chicken and simmer for at least 15 minutes.
More of Jan's curry recipes