Dhaba-Style Chicken Curry with Coriander

Ingredients

• 8 chicken drumsticks
• 2 onion, finely chopped
• 5 garlic cloves
• 20 g fresh ginger, grated
• 300 g tomatoes, finely chopped
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 bay leaves
• 3 tbsp vegetable oil
• 15 g fresh coriander, chopped

Method

1. 1

   Heat the vegetable oil in a large pan and fry the bay leaves for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until deeply golden.

2. 2

   Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric, chilli powder and ground coriander.

3. 3

   Add the finely chopped tomatoes and cook for 8 minutes, mashing them down, until the masala thickens and the oil starts to separate.

4. 4

   Add the chicken drumsticks and turn to coat in the masala, then pour in 200ml water, cover and simmer for 30 minutes, turning once.

5. 5

   Uncover and simmer for a further 5 minutes until the sauce has thickened and the chicken is cooked through with no pink remaining near the bone.

6. 6

   Stir in the garam masala and most of the chopped coriander, and scatter the rest over the top to serve.