Homemade Chicken Curry
Chicken curry is one of my all time favourite dinners. It’s easy to make, super tasty, and tastes even better if made the day before. This is just a generic curry, made using spices from the cupboard, and my very own chicken broth.
This curry can be made using either leftover roast chicken (I like to use leftover chicken MAZdoori for extra spice). If you’re making it from scratch, however, you’ll need around 4 chicken breasts, or 6 chicken thighs (I prefer thighs as they’re much more tender and can handle a lot more cooking without going stringy).
In a large saucepan, heat 2 tbsp oil (sunflower or olive) over a medium heat for around 3 minutes until hot. To the pan, add 1 tbsp cumin seeds, 1 tsp chilli flakes, 1 tsp hot cayenne chilli powder, 1 tsp ground cinnamon, 1 tsp garam masala and 1 tsp ground turmeric. Stir, and allow to fry for around 1 minute to really bring out the flavour of the spices. To the pan, add 1 onion, diced, and 4 cloves of garlic, crushed. Stir and evenly coat the onion with the spice mix. Add in your diced chicken, or left over chicken, and stir, making sure the raw chicken is browned on the outside.
Add in around two ladles of my homemade chicken stock (make sure the veg and chicken is covered with the liquid) and then add in one can of chopped tomatoes and bring to the boil. Bring down to a simmer, and leave to cook for around 20-30 mins, allowing the flavour of the spices to develop.
To finish, add in a squeeze of lemon juice and a handful of chopped coriander. You can also stir in a tablespoon of creme fraiche to tone down the spiciness.
Serve your homemade chicken curry with rice and naan bread.