Garlic Chicken Curry

Ingredients

• 2 tbsp low fat Greek yogurt
• 2 tbsp smoked sweet paprika
• 1 tbsp minced ginger
• 600g chicken thighs – on the bone or cut into bite sized pieces
• 40 cloves garlic, peeled
• 2 medium onions – roughly chopped
• 1 ½ tbsp rapeseed (canola) oil
• 1 star anise
• 1 tsp cumin seeds
• 1 small piece blade mace
• 5 tinned anchovy fillets – finely chopped (optional)
• ½ tsp turmeric
• 250ml (1 cup) passata
• 250ml (1 cup) unsalted chicken stock or water (approx)
• 5 tbsp white wine vinegar or coconut vinegar
• Salt to taste
• 3 tbsp coriander (cilantro), finely chopped

Steps

1. In a large mixing bowl, whisk the yoghurt with two tablespoons of the paprika and minced ginger. Stir the chicken in and make sure it is evenly coated with the marinade.
2. Place half of it in a food processor or spice grinder with the chopped onion with about 125ml (1/2 cup) water to blend into a thick paste. Set aside.
3. Heat the oil in a large saucepan or wok over medium high heat. Stir in the whole spices and infuse them into the oil for about 30 seconds.
4. Add the remaining garlic and the anchovies, if using to the oil and break the anchovies up with a spatula. Fry the garlic until light brown but not at all burnt. Stir in the onion and garlic paste and the remaining paprika and turmeric.
5. Now stir in the marinated chicken and the tomato puree. Add just enough water or stock to cover.
6. Simmer for about 5 – 10 minutes or until the chicken is cooked through. Stir in the vinegar and simmer for a further three minutes.
7. To finish, season with salt to taste and garnish with chopped coriander.