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Easy Cumin Chicken Curry

Ingredients

  • 700g (1 1/2 lbs.) chicken cut into bit sized pieces
  • 70ml (1/4 cup) rapeseed (canola) oil
  • 1 onion – thinly sliced
  • 4 tbsp cumin seeds
  • 1 generous tbsp garlic and ginger paste
  • 2 green bird's eye chillies – finely chopped
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tbsp garam masala
  • 125ml (1/2 cup) water
  • 2 – 3 generous tbsp natural plain yoghurt
  • Salt to taste
  • 3 tbsp fresh coriander – finely chopped (optional)

Steps

  1. Toast 2 tbsp of cumin seeds in a dry frying pan over medium heat until fragrant and warm to the touch. Be careful not to burn the cumin or it will become bitter. Grind the cumin in a mortar or spice grinder into a powder and set aside.
  2. Heat the oil in a large pan or wok over medium-high heat. When the oil begins to shimmer, add the sliced onions and fry for about 10 min until golden brown in colour but not burnt. Transfer the fried onions with a slotted spoon to a paper towel to soak up excess oil. You only need 2 tbsp of oil for the curry. If you want, you can transfer the rest to a jar to use as seasoned oil in other recipes.
  3. Reduce the heat to medium and add 2 tbsp of cumin seeds to the oil and fry for about 20 seconds to infuse their flavour into the oil. Stir in the garlic and ginger paste and fry for about 30 seconds, just to cook off the rawness. Add the chopped chillies and the turmeric, chilli powder, garam masala and ground cumin and stir well to combine. Your pan will look quite dry from the spices so add a couple tablespoons of water so that they don't burn.
  4. Now stir in the chicken and fry for about five minutes to brown in the oil and spice mixture. Return all but a couple tablespoons of the fried onions to the pan and the remaining water to the pan and stir well. Cover the pan and simmer for another five minutes.Add the yoghurt one tablespoon at a time and continue cooking until you are happy with the sauce consistency. You can always add more yoghurt or water/stock if you prefer more sauce. Season with salt to taste and garnish with fresh coriander and the remaining fried onions to serve.