I love curry, who doesn't? This recipe is not something I would dare to make mid-week, but its worth the effort on the weekend to have something that tastes delicious, is healthy, and could knock spots of something you'd buy in a take away or a restaurant. It also works out much cheaper to make once you have the spices (the ingredients list looks long, but its not that difficult to make I promise!
Chicken Carry Recipe
Serves 4 @ 5 Pro Points
To make the onion puree, roughly chop one large onion, and place is a pan of boiling water. Once soft, drain and then blend using a stick blended until smooth. Set aside.
Crush the garlic to a paste with a knife or garlic press and finely grate the ginger. Set aside.
Heat a wok or sturdy pan over a medium heat. Combine the cumin and fennel seeds with the cinnamon and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
Add the oil and the chopped onion and chilli– it will splutter in the beginning, and reduce the heat to low. Fry until the water evaporates and the onions turn a lovely golden brown.
Make a paste using the garlic and ginger, turmeric, curry powder and a little water. Add to the pan and cook for another 2 mins – stirring all the time.
Add the chicken and stir well.
Mix the tomatoes, onion puree and stock together, add to the pan and mix well. Turn up the heat until the sauce begins to simmer, and leave uncovered to simmer for 15-20 minutes.
Stir in the garam masala, and sugar and cook for 5 minutes more, tasting and add seasoning if needed.
Sprinkle with chopped coriander and serve with fluffy basmati rice and a pot of yogurt on the side.
So this may look like a long process, and a long list of ingredients, but you can cut down some steps with a bit of forward planning. Cost wise, spices aren't expensive in many supermarkets, and you don't need much for each recipe. Most of the curry recipes I use have the same ingredients, just in varying amounts, so buying them once will save you the outlay in the future (this recipe tastes worth the extra money anyway in my opinion!)
If you have an ice cube tray (silicone ones work best) you can freeze some crushed garlic and some grated ginger (add a little water before freezing), and just pop a cube into the pan rather than crushing or grating each time.
You can also freeze the onion puree by making a big batch - this is used to thicken the sauce without adding points. I make a lot, and freeze it, this also defrosts quickly when put into hot stock.