4 Servings 30 min Cook
1 Large Onions
3 Tbsp Water
6 Clove Garlic
2 0 Cup slices (1" dia) Ginger Root
4 0 Tbsp Water
4 Tbsp Vegetable Oil
2 Tsp, whole Cumin
1 Tsp, whole Fennel Seed
1 Serving Cinnamon Sticks
1 Tsp Crushed Red Pepper Flakes
1 Tsp Garam Masala
1 Tsp Turmeric
1 1/4 Tsp Sugar
1 Cup Tomatoes
8 Thigh, bone removed Chicken Thigh
1 Cup Chicken Stock
2 Tbsp Fresh Cilantro
Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste.
Tip into a small bowl and leave on one 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 and add to the pan in one go.
Swirl everything around for about 30 seconds 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 minutes.
Add the garlic and ginger paste and cook for another 2 minutes, stirring all the time.
Stir in the garam masala, turmeric, and sugar and continue cooking for 20 seconds before tipping in the tomatoes.
Continue cooking on a medium heat for about 10 minutes without a lid until the tomatoes reduce and darken.
Cut the chicken thighs into 1 1/2 inch chunks and add to the pan once the tomatoes have thickened to a paste.
Cook for 5 minutes to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock.
Simmer for 8-10 minutes without a lid until the chicken is tender and the masala slightly thickened, you might need to add an extra ladleful of stock or water if the curry needs it.
Sprinkle with chopped cilantro and serve with Indian flatbreads or fluffy basmati rice.