Roadside chicken curry
Bored of your midweek dinner dishes? This flavoursome, hearty curry from Sachins head chef Bob Arora features a spicy, aromatic masala and is reminiscent of the simple yet flavourful curries served in many roadside Dhabas found along north Indian highways.
Author: Bob Arora, Sachins
Serves: 4
Ingredients
- 4 chicken breasts, cut into equal-sized pieces
- ½ lime, juice
- 2tsp garlic and ginger paste
- 1½tsp mustard oil
- 2tsp cumin seed
- 2-3 cloves
- 2 bay leaves
- 1 cinnamon stick
- 2 green cardamoms
- 2 medium white onions, finely chopped
- 3 tomatoes, finely chopped
- 1tsp salt
- 1tsp turmeric
- 1tsp chilli powder
- 1tsp coriander powder
- 3 fresh green chillies, cut in half lengthways
- 1tsp garam masala powder
- Handful of fresh coriander
Method
- Combine the chicken breast pieces with the lime juice and 1tsp of garlic and ginger paste. Cover and place in the fridge to marinate for at least 30 mins.
- Warm the mustard oil in a heavy-based pan over a medium heat. When the oil is warmed through, add the dry spices (cumin seeds, cloves, bay leaves, cinnamon stick and cardamoms). Cook until the spices begin popping, then add the onions.
- Cook the onions slowly until they are golden-brown in colour, add the rest of the garlic and ginger paste, and stir continuously to prevent sticking.
- Add the tomatoes and continue stirring as they cook. As the tomatoes cook, add the salt, turmeric, chilli powder and coriander powder. Continue simmering until the masala begins to release some oil. At this point, add the marinated chicken and continue stirring.
- When the chicken is almost cooked through, add the green chillies and garam masala powder.
- Just before serving, remove the cinnamon stick and bay leaves, and stir through the fresh coriander.
- Serve with rice or naan.
