Mild chicken curry

By Tom Parker Bowles
From Saturday Kitchen

Ingredients

For the Garam Masala

• Green cardamom pods: 1 tbsp (husks cracked)
• Cinnamon sticks: 1½
• Cloves: ½ tsp
• Cumin seeds: 1 tsp
• Coriander seeds: 1 tsp

For the Curry

• Vegetable oil: 4 tbsp
• Green cardamom pods: 4
• Bay leaf: 2
• Onions: 2 (finely chopped)
• Ground coriander: 1½ tbsp
• Ground turmeric: 1 tsp
• Mild curry powder: 2–3 tbsp
• Plain flour: 1 heaped tbsp
• Hot chicken stock (or water): 500ml/18fl oz
• Chicken thighs: 8 (boneless, skin removed)
• Plain yoghurt: 3 tbsp
• Saffron strands: a big pinch
• Fresh flatleaf parsley: handful (chopped)
• Garam masala: 2 tsp (see above)
• Sea salt: a big pinch

To Serve

• Steamed or boiled basmati rice: to taste
• Cucumber: ½ (peeled and diced)
• Tomatoes: 2 (skinned, stalk removed, and finely diced)
• Plain yoghurt: 4 tbsp
• Poppadoms: 8
• Mango chutney: 3 tbsp
• Shallots: 2 (sliced and fried in oil until brown and crisp, then drained on kitchen paper)

Method

Preparing Garam Masala

1. In a heavy-based frying pan, dry roast all garam masala ingredients over medium heat.
2. Continue roasting until you smell the oils being released from the spices.
3. Transfer the roasted spices to a spice grinder and grind until fine.
4. Store the freshly ground garam masala in an airtight container. It will keep for up to 3 months.

Making the Curry

1. Heat oil in a large saucepan over medium heat.
2. Add cardamom pods and bay leaves, cooking until they crackle and pop.
3. Add onions and cook for about 15 minutes or until soft.
4. Stir in ground coriander, turmeric, curry powder, and flour. Mix well.
5. Gradually add cold stock, stirring constantly to create a smooth sauce.
6. Add chicken, yoghurt, salt, and saffron to the sauce. Stir to combine.
7. Simmer gently for 20–25 minutes or until the chicken is cooked through.
8. Stir in parsley and prepared garam masala. Cook for an additional 2 minutes.
9. Remove and discard the cardamom pods and bay leaves.

Serving

Serve the curry with basmati rice and other accompaniments.