@superhomecook: Friday night fakeaway? I got you 😉. 500g chicken thighs or breast (cut into bite-sized pieces) 2 tbsp vegetable oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1-inch piece ginger (minced) 2 tomatoes (finely chopped) or 200ml canned diced tomatoes 1 tsp cumin seeds 1 bay leaf 1 cinnamon stick 2 cardamom pods 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric powder 1 tsp chili powder (adjust to taste) 1 tsp garam masala 150ml coconut milk 1 cup water or chicken stock Salt to taste Fresh parsley (for garnish) ½ lemon (optional, for added tang) In a bowl, mix the chicken with a pinch of salt, turmeric, ground cumin, and ground coriander. Set aside for 15-30 mins to marinate. Heat the oil in a large pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Fry for about a minute until fragrant. Add the chopped onions and cook until they turn golden brown, around 7-10 minutes. Stir in the minced garlic and ginger, cooking for another 2 minutes until the raw smell goes away. Add the chopped tomatoes and cook until they break down and form a thick paste, about 5-7 minutes. This is essential for a rich curry. Mix in the ground spices—coriander, cumin, turmeric, chili powder—and cook for 2 minutes to release their flavors. Add the marinated chicken pieces to the pan and cook for about 5-7 minutes, ensuring each piece is coated with the spice mixture. Pour in the coconut milk and the water or stock. Stir well and bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes until the chicken is fully cooked and tender. (if you want a smooth sauce you can remove the chicken and blend) Stir in the garam masala and adjust salt to taste. If you want a tangy touch, squeeze in some lemon juice. Open jacket potato add garlic butter and mash it together, add mixed cheese, top with curry, crispy onions crushed poppadoms and parsley. #foryoupage #spud #jacketpotato #potato #potatoes

Anthea

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Region: GB

Friday 06 September 2024 15:18:44 GMT