600gramschicken thigh filletapproximately 4 fillets, no bone, no skin
2teaspoonscurry powdermild, use your favourite
1brown onionfinely chopped
1tablespoongrated fresh ginger
1long green chili (optional)finely chopped
¼teaspoonground black pepper
410gramtin crushed tomatoes
375mls(1½ cups) chicken stock
65mls(¼ cup) thick cream
chopped fresh coriander/cilantro leaves to serve
Chop thigh pieces into large chunks and place in a glass bowl. Sprinkle with curry powder and mix with hands to coat well. I suggest wearing a disposable glove to avoid staining your hands.
Place 2 tablespoons of olive in a large nonstick fry pan. Over a medium high heat brown half the chicken thigh pieces.You are quickly browning the pieces, not cooking them through. Once they are golden remove from the pan, place in a bowl and set aside.Make sure to brown the chicken in two batches in order not to "stew" the chicken.
Once the chicken has been browned and set aside, turn down the heat of the stove top to medium-low and add the remaining olive oil to the frypan. Do not wipe out the frypan after frying the chicken.
Add onion to the frypan and cook for a few minutes until soft and translucent. Do not brown the onion. They will turn a slightly golden due to the residual curry powder tainted oil from cooking the chicken.
Add ginger, garlic and optional chili to the pan. Cook for a further minute or two until ginger and garlic become fragrant. Again do not brown.
Once fragrant add cumin, coriander, garam masala, and pepper. Cook for a further couple of minutes until the spices become fragrant. Be careful not to burn the mixture.
Add tomatoes and stock and stir. Add chicken pieces and bring mixture to a slow simmer.
Simmer for 15 minutes, stirring often. After 15 minutes the mixture will thicken and chicken will have cooked through.
Add cream, stir well and cook for a further two minutes and it is ready to serve.
Top with freshly chopped coriander/cilantro to serve. Serve with basmati rice, and roti or papadums.
When Browning the ChickenMake sure you do this in a few batches as you want to brown the chicken not "stew" it.The idea is to get some nice caramelisation on the chicken as this equals flavour. You are not cooking the chicken through.How to use up the left oversIf you happen to have any of the Chicken Karahi recipe left over you are in for a treat. Of course you could simply freeze for another meal, or a work lunch. Or you could get creative with some of these left over chicken curry ideas.
Fill leftover roti and bake in the oven, serve with salad