Chicken curry

Day 4 of quarantine and it remind me of the first weeks of lockdown! We have come to Ireland to see family and friends for the summer but need to quarantine for 14 days. We are very lucky to have great friends with an empty house where we could decamp. Thank goodness for online delivery where you can get a slot! So cooking for the next while will be more survival than discovering new recipes - this recipe is one of my sister's delicious recipes and actually a new one for me - most of the spices are in the cupboard so it is an easy one to whip up. A one pot wonder which is my favourite way of cooking - I actually packed my Le Creset casserole! Talk about packing the kitchen sink! This dish is light and fragrant - totally delicious and loved by all. 

Serves 4
Ingredients
1 large onion
6 garlic cloves, roughly chopped
50g ginger, roughly chopped
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seeds
5cm cinnamon stick
1 tsp chili flakes
1 tsp garam masala
1 tsp tumeric
1 tsp caster sugar
400g can chopped tomatoes
8 chicken thighs
250ml chicken stock
2 tsbp coriander

Method

1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
3. Heat 4 tbsp vegetable oil in a sturdy pan set over a medium heat.
4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.