Curry Chicken Recipe

Making a simple curry chicken recipe is one of the first things every Indian girl learns on the road to becoming an accomplished cook. I always think that chicken and curry go together perfectly. This curry chicken is a family recipe from Mrs Patel, who now lives in Wimbledon in south-west London, UK. As it's a family recipe, it will feed a family of 4-6. If that's too much, freeze what you can't eat – but not if you are using frozen chicken, you can only safely freeze it one time. Enjoy with basmati rice and a vegetable side dish – maybe aloo gobi (potato and cauliflower) or sag aloo (spinach and potato).

Mrs Patel's Chicken Curry
1 fresh chicken, jointed (or equivalent chicken pieces)
2 onions, finely sliced
4 cloves garlic, finely sliced
1 inch (2.5 cm) ginger root, peeled and grated
2 green cardamons
2 cloves
2 inch (5 cm) stick cinnamon
1 dessertspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½-1 teaspoon ground chillies (depending on taste)
½ teaspoon tamarind extract

Fry the onions, garlic, cloves, cardamons, ginger and cinnamon in a generous splash of olive oil until the onions are turning golden brown. Add a dash of cold water to lower the temperature and pop in the other spice ingredients (though not the tamarind). Stir and fry over a low heat until the water is evaporated and the oil begins to separate from the spice mixture. This will take 4-6 minutes. Then stir in the chicken pieces and fry gently until the chicken is coated in spices. Add enough water to cover, stir again, cover pan and simmer until the chicken is cooked and the sauce is starting to get thick and unctuous. Towards the end of the cooking, stir in the tamarind extract.
Sprinkle with a little chopped coriander leaf and whilst you're enjoying it, thank Mrs Patel for such a delicious and simple Curry Chicken Recipe.