Chicken Curry

Ingredients

1 chicken cut into pieces but with bone and skin left
3 onions chopped
3 cloves of garlic
½ tsp. haldi (turmeric)
½ tsp. chilli powder
½ tsp. salt
2 tsp. ground coriander
1 tsp. ground jeera (cumin)
¼ tsp. each ground cinnamon, cloves and cardamom
black pepper
4 tbsp. plain yoghurt
cooking oil

Method

Heat the oil in the large pan over a fairly high heat and when hot, brown the chicken pieces in batches, moving to a warm plate. Keep the chicken warm.

Reduce the heat and add a little more oil if needed, then cook all the spices (not the salt) for a couple of minutes until they start to release their aromas.

Add the onion and fry until just catching. Return the chicken to the pan, along with the garlic (chopped) and the salt.

Add the yoghurt a spoonfull at a time, mixing in to avoid curdling.

Cover and cook on a low heat for about an hour - longer will not hurt. Add a little water if the dish looks like drying out.

Notes

This curry reheats well and would even benefit by being left for a day and reheated.

Serve with Indian bread or basmati rice.

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