onion, garlic, cream, butter, chicken, milk, curry powder, cumin, chilli flakes, lemon, ginger, paprika, salt, pepper, tomato puree
1 hour + marinade time
I loosely followed this recipe from BBC Good Food, http://goo.gl/ubgHzv if you want to have a proper look! I thought what better way to celebrate being back in Manchester than to have a go at a winter warmer curry?!
Start by marinating the chicken in 2 cloves of crushed garlic,1in of fresh grated root ginger,1 tsp cumin seeds, 1 tsp of curry powder, a pinch of paprika, pinch of salt and a splash of milk. Leave in the fridge overnight ideally, but a few hours will do.
Once the chicken is marinated start making the sauce. Melt 100gm of butter and slowly cook one sliced onion and two crushed cloves of garlic. At this point I added my chicken thighs, leaving most of the marinade. Then add more grated ginger, some chili flakes and 75gm of tomato puree and keep on a medium heat. Once the chicken is looking nearly done add 100ml of cream and 100ml of milk and lots of salt and pepper. Let the liquid come to the boil and then turn off the hob but leave the curry on the heat with the lid one to allow to keep cooking. Serve with rice and lots of fresh coriander if you have any.
I forgot to take a photo until I was half way through, it was so good!