Calcutta chicken

Ingredients

400 g	Free-range boned & skinned chicken thighs, cubed (Main)
1 tsp	Ground turmeric
1 Tbsp	Canola oil
½ tsp	Mustard seeds
½ tsp	Cumin seeds
½ tsp	Fennel seeds
½ tsp	Cardamom seeds
1 medium	Onion, diced
4	Garlic cloves, crushed
1 Tbsp	Finely grated root ginger
1 ½ tsp	Curry powder (Main)
1 ½ cups	Chicken stock, or water
2 large	Tomatoes, diced

Directions

1. Dust the chicken with the turmeric.
2. Heat the oil in a large saucepan. Add the mustard seeds and stir until they begin to pop. Add the cumin, fennel and cardamom seeds, then the onion. Cook, until slightly browned. Add the combined garlic, ginger and the curry powder and stir for 1 minute.
3. Add the stock or water and the tomatoes and bring to the boil. Simmer for 20 minutes, until thick.
4. Add the chicken and simmer for at least 15 minutes.

More of Jan's curry recipes

• Vietnamese beef curry
• Fragrant lamb curry