Chicken and tomato curry

Dry roasting the seeds until they arearomatic is essential when making a currypaste. Your nose will tell you when theyare ready. Once you have a paste made itwill last in the fridge for up to a month.Perfect for quick dinner preparation.

Curry paste

1 Tbsp	Cumin seeds
1 Tbsp	Coriander seeds
1 tsp	Fennel seeds
1 tsp	Black peppercorns
1 tsp	Cinnamon
1 tsp	Paprika
½ tsp	Salt
1	Chilli, chopped
2 Tbsp	Tomato paste
⅓ cup	White vinegar

Curry

1 Tbsp	Oil
1	Onion, sliced
8	skinless boneless chicken thighs (Main)
1	400g can diced tomatoes (Main)
½ cup	Chicken stock
1 tsp	Brown sugar, optional
½ cup	Chopped coriander
1 packet	Naan bread, to serve
4 servings	Cooked rice, for plating

Directions

1. In a small frying pan place the cumin,coriander, fennel seeds and blackpeppercorns. Bring to the heat swirling around for 2-3 minutes until they become aromatic. Remove and place into a mortar and pestle, grinding them to a powder. Add the cinnamon, paprika, salt and chilli, grinding some more. Stir through the tomato paste and vinegar.
2. For the curry, warm the oil and add the onions, cooking for 4minutes until soft. Add 3 tablespoons of the paste, cooking for 2 minutes. Add the chicken, browning all over. Pour in the tomatoes, stock and sugar if using, bringing to a simmer until the chicken is cooked through. Stir through the coriander.
3. Serve hot with rice, naan and an extra sprinkle of coriander.
   

See more of Angela's quick recipes

• Mushroom and kale carbonara
• Leek and white bean lamb