This is an easy restaurant style chicken curry
When served at most curry houses, this chicken curry is served with chicken tikka – bite sized bits of chicken breast. Personally, I prefer to cook chicken on the bone. It adds flavour.
This recipe is different to most of my British Indian restaurant curry recipes as you do not need to use a base curry sauce. It’s a nice one to cook up after work as it only takes about 30 minutes.
I absolutely love this combination of ingredients. The chickpeas, coconut and mushrooms go fantastically well together. I always add about a tablespoon of chopped naga chillies. This may be too hot for some but if you are a heat fan, the zing of the fresh nagas takes this dish to the next level.
International & UK Orders
- 3 tablespoons ghee or rapeseed oil
- 8 skinned chicken thighs
- 10 curry leaves (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 3 bay leaves
- 1 inch cinnamon stick
- 3 onions – finely chopped
- 1 teaspoon ground coriander
- 1 tablespoon cumin
- 1 teaspoon chilli powder
- 400g mushrooms – cut paper thin
- 400ml tinned chickpeas
- 400ml coconut milk
- 2 large tomatoes - diced
- a pinch of turmeric
- 1 – 5 naga chillies – finely chopped
- Salt and pepper to taste
- Heat the oil in a large pan or wok over medium high heat.
- When hot, toss in the mustard seeds, fennel seeds and curry leaves.
- When the mustard seeds begin to pop, throw in the bay leaves and cinnamon stick.
- Let sizzle for about 30 seconds and then dump the chopped onions.
- Stir regularly and allow to the onions to fry for about 20 minutes until translucent and soft.
- Remove the onions from the pan leaving bay leaves and cinnamon stick in the pan.
- Those of you who prefer a smoother sauce should blend the onions with a little water at this stage until smooth.
- Before returning the onions to the pan, add the mushrooms and fry for about two minutes. The mushrooms should begin to break down a bit as they are thinly sliced.
- Return the onion mixture to the.
- Add the cumin powder, chilli powder, coriander powder and turmeric and stir for a further couple of minutes.
- In go the chillies and chicken thighs.
- Simmer for about 30 minutes until the chicken is nicely cooked through.
- Stir in the coconut milk, tomatoes and chickpeas and cook for another ten minutes.
- Season with salt and pepper to taste.
- Serve immediately or store in the fridge for a day. This curry really tastes great the next day.