Dry roasting the seeds until they are aromatic is essential when making a curry paste. Your nose will tell you when they are ready. Once you have a paste made it will last in the fridge for up to a month. Perfect for quick dinner preparation.
QUICK & EASY CHICKEN TOMATO CURRY RECIPE
Serves 4
Ingredients
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
1/3 cup white vinegar
Curry
1 Tbsp oil
1 onion, sliced
8 boneless and skinless thighs
420g tin diced tomatoes
½ cup chicken stock
1 tsp brown sugar — optional
½ cup chopped coriander
Hot rice and naan to serve
1. In a small frying pan place the cumin, coriander, fennel seeds and black peppercorns. 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 4 minutes 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.
