Easy Chicken Curry

Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4

Ingredients 

• 2 tablespoons extra virgin olive oil

Whole Spices  

• 2 small bay leaves
• 6 cloves 
• 2 inch cinnamon stick 
• 6 green cardamoms, split open at the apex
• ½ teaspoon cumin seeds

Other ingredients

• 1 large onion finely chopped
• 1-2 chillies, seeded and finely chopped
• 1 1/2 teaspoons each, ginger and garlic paste
• 1/2 teaspoon turmeric 
• 1 teaspoon ground cumin 
• 1/2-1 teaspoon cayenne pepper 
• 1/2 cup crushed tomato
• ¼ cup thick plain yoghurt
• 10 pieces chicken (drumsticks or thighs)
• 1½ teaspoons garam masala
• ½ cup chicken broth

Instructions

1. Heat the oil in a large pan or skillet over medium heat and add the whole spices (bay leaf, cloves, cinnamon, cardamom, and cumin seeds) for about 1 minute (please be careful because whole spices tend to sputter)
2. Add the onion and chillies and cook for about 7 minutes until soft and slightly golden.
3. Add the ginger and garlic paste and cook for 1 minute.
4. Add the turmeric, cumin and cayenne and cook over low heat for about 2 minutes.
5. Add the tomato and yoghurt and continue cooking for about 3 minutes.
6. Add the chicken and garam masala cook for about 3 minutes until the chicken is fully coated with the spices.
7. Add the stock, cover the pot and simmer for 15-20 minutes, stirring from time to time, or until chicken is fully cooked (if it’s too thick you can add a little more stock). Serve with rice or flatbread.
8. Optional: you can add some diced potatoes and carrots to the pot just before you simmer.

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