This homemade chicken curry recipe is a quick and easy dish that is perfect for any time of year with your friends and family!
1 large onion, 6 garlic cloves, roughly chopped, 50g ginger, 4 tbsp vegetable oil, 2 tsp cumin seed, 1 tsp fennel seed, 5cm cinnamon stick, 1 tsp chilli flakes, 1 red chilli, 1/2 mango, 1/2 aubergine, 1 tsp garam masala, 1 tsp turmeric, 1 tsp caster sugar, 400g tinned chopped tomatoes, 8 free range chicken thighs, 250ml hot chicken stock, handful of chopped coriander, 2 tbs double cream.
Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons 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 side.
Put the chopped garlic and 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.
Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes, 1 red chilli and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
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. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
Add in chopped half a medium aubergine and half a chopped mango.
Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened –add an extra ladleful of stock or water if the curry needs it. Stir in 2 tablespoons of double cream or to your liking! Sprinkle with chopped coriander and serve basmati rice.