chicken curry

Ingredients Serves: 6 • 3 tablespoons oil • 1 red onion, thinly sliced • salt, to taste • 1 bay leaf • 3 tablespoons water, divided • 1 tablespoon turmeric • 1/2 teaspoon chilli powder, or to taste • 1/2 teaspoon paprika • 2 tablespoons ground ginger • 2 tablespoons minced garlic • 1kg chicken breast chunks (or chicken thighs) • 1 tomato, thinly sliced • 1/4 teaspoon sugar • 3 pods cardamom, lightly crushed • 3 whole cloves • 1 (5cm) cinnamon stick • 1 tablespoon ghee • 1 tablespoon ground coriander • 1 large bunch fresh coriander, finely chopped ________________________________________ Add recipe to shopping list A free list you can take to shop or buy online Method Prep:15min › Cook:1hr › Ready in:1hr15min 1. Heat the oil in a wok or casserole over high heat. Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on kitchen paper. 2. Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a caramel colour. Add the turmeric, chilli, paprika, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again. 3. Add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes. 4. Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much sauce as you like). 5. Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions. Serve with naan or basmati rice.