I have never understood why drumsticks are always on sale. They are not my favourite cut but I buy them anyway. I wanted something quick to serve with steamed basmati rice and so I made this simple curry. It was very nice. We finished everything…no left overs. Incase you don’t like adding yoghurt then grind 2-3 tablespoons cashew nuts and use to thicken the stew. I wish you a very pleasant weekend.
Please assemble ingredients before you start
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) and cook for about 1 minute (please be careful because whole spices tend to sputter and jump around)
Add the onion and chillies and cook for about 7 minutes until soft and slightly golden then add the ginger and garlic paste and cook for 1 minute.
Add the turmeric, cumin and cayenne and cook over low heat for about 2 minutes.
Add the tomato and yoghurt and continue cooking for about 3 minutes, then add the chicken and garam masala cook for about 3 minutes until the chicken is fully coated with the spices. Finally, add the stock, cover the pot and simmer for 15-20 minutes, stirring from time to time, or until chicken is fully cooked.
Serve with rice or flatbread.
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
- 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)
- Add the onion and chillies and cook for about 7 minutes until soft and slightly golden.
- Add the ginger and garlic paste and cook for 1 minute.
- Add the turmeric, cumin and cayenne and cook over low heat for about 2 minutes.
- Add the tomato and yoghurt and continue cooking for about 3 minutes.
- Add the chicken and garam masala cook for about 3 minutes until the chicken is fully coated with the spices.
- 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.
- Optional: you can add some diced potatoes and carrots to the pot just before you simmer.
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Looks so delicious!
Thank you
Liz
Its delicious….will try it 🙂
Thank you. Hope you like it!
Liz