Marry Me Chicken Curry

Food is a love language. This is a typical chicken curry Indians eat at home. Taught to me by my mum which I shall pass onto my boys. And for the record my husband proposed very romantically in Venice, but I know this ‘Rasa Varu Chicken’ totally swayed that decision! Serves 4 1kg of boneless or bone-in Chicken thighs - diced into chunks Infuse 30ml of Olive oil with whole spices : 7 green Cardamon pods 7 Cloves 2 black cardamon (optional) 2 Bay Leaves 10 black peppercorns 1 stick of cassia bark or cinnamon Then add 4 medium onions finely diced (red or white) 2 TBSP Fresh Ginger & Garlic paste 1 finely chopped green chilli 1.5 TBSP Ground Corriander 1.5 TBSP Ground Cumin 1 TBSP Ground Turmeric 1 TBSP Ground Kashmiri Red chilli 2 TSP Garam Masala 2 Tsp salt (or to taste) 1/2 teaspoon kasuri methi (dried fenugreek leaves, optional) 1 Tin (400g) blitzed plum tomatoes 1 tbsp dark soy sauce (optional - my tweak not mums!) Small bunch fresh corriander - chopped Lemon wedges to serve 1. In oil over a medium-high heat, add the whole spices and let them sizzle and infuse the oil for a minute 2. Add the onions, lower the heat, and sauté for at least 15-20 minutes until reduced to 1/3 and golden brown. (Add extra oil if needed) 3 Add the ginger/garlic paste and green chilli, stirfry for a minute until soft but not brown 4. Add all the ground spices- mix well for 1-2 minutes 5. Add the tomatoes, add salt, mix well, simmer with lid on, low heat for at least 7-8 minutes until the oil splits on the surface, ensuring it doesn’t stick, add a splash of water if needed 6. Add the chicken, coat well in the masala, add a splash of dark soy, kasuri methi, 150ml of water, cover and simmer on a low heat for at least 45 minutes. Stirring occasionally 7. Once cooked, check for seasoning (add a 1/2 tsp of Garam masala if needed) mix welll and garnish well with chopped corriander. 8. Serve with fresh chappati’s or buy the chappatis. My Masala Dabba is from .

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4

Step 2

Then add

Step 3

1. In oil over a medium-high heat, add the whole spices and let them sizzle and infuse the oil for a minute

Step 4

2. Add the onions, lower the heat, and sauté for at least 15-20 minutes until reduced to 1/3 and golden brown. (Add extra oil if needed)

Step 5

4. Add all the ground spices- mix well for 1-2 minutes

Step 6

5. Add the tomatoes, add salt, mix well, simmer with lid on, low heat for at least 7-8 minutes until the oil splits on the surface, ensuring it doesn’t stick, add a splash of water if needed

Step 7

6. Add the chicken, coat well in the masala, add a splash of dark soy, kasuri methi, 150ml of water, cover and simmer on a low heat for at least 45 minutes. Stirring occasionally

Step 8

7. Once cooked, check for seasoning (add a 1/2 tsp of Garam masala if needed) mix welll and garnish well with chopped corriander.

Step 9

8. Serve with fresh chappati’s or buy the