Desi Murgh Curry

Name: Desi Murgh Curry
Yield: 4 servings
Cuisine: British
Ingredients: 4 tbsp sunflower oil; 2 onions, finely sliced; 4 tomatoes, skinned and finely chopped; 2 tsp garlic paste (or finely chopped); 2 tsp ginger paste (or finely chopped); 50 g (1 3/4 oz) Greek style yoghurt; 1 tsp red chilli powder; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp cumin seeds; 4 cardamom pods, crushed; 4 cloves; 1 bay leaf; to taste salt; 1 free-range chicken or 8 pieces of chicken thigh, skinned; 4 tbsp freshly chopped coriander leaves

Caroline Allen @cook_11872556

Bristol UK

In the 50 and 60s, this curry was served to honoured guests only as chickens were expensive and hard to come by (unbelievable I know). You can use a young, male, organic, free-range chicken (desi murgh) or chicken thighs as I have done here. This is a lovely medium heat, aromatic curry with lots of sauce, great with naan for mopping up the juices.

Caroline Allen @cook_11872556

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Ingredients

4 servings

4 tbspsunflower oil
2onions, finely sliced
4tomatoes, skinned and finely chopped
2 tspgarlic paste (or finely chopped)
2 tspginger paste (or finely chopped)
50 g (1 3/4 oz)Greek style yoghurt
1 tspred chilli powder
1 tspground turmeric
2 tspground coriander
1 tspcumin seeds
4cardamom pods, crushed
4cloves
1bay leaf
to tastesalt
1free-range chicken or 8 pieces of chicken thigh, skinned
4 tbspfreshly chopped coriander leaves

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Steps

1

Heat the oil in a large kerahi or pan. Add the onions and cook until dark brown. Remove and allow to cool, then grind them in a food processor to a paste.
2

Add the garlic, ginger and tomatoes and stir in the yoghurt. Cook on low heat for 5 mins then add the browned onion.
3

Add the spices and stir.
4

Add the chicken pieces and stir in 500ml (16fl oz) water. Put the lid on and simmer for 40 minutes or until the chicken is cooked through.
5

Remove the lid and cook for a further 10 minutes or until the sauce thickens. Stir in the fresh coriander and garnish with an extra sprinkle of coriander leaves.
6

Enjoy with a topping or Greek style yoghurt, naan breads or chutney.