Kashmiri Chicken Curry with Fennel and Ginger
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Ingredients
- 8 bone-in chicken thighs
- 1 onion, finely chopped
- 4 garlic cloves
- 150 g natural yoghurt
- 1.5 tsp kashmiri chilli powder
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 bay leaves
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 600 kcal
- Protein
- 46.1 g
- Carbohydrate
- 7.4 g
- of which sugars
- 5.2 g
- Fat
- 42.8 g
- of which saturates
- 10.4 g
- Fibre
- 1.4 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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 8 minutes until golden.
- 2
Add the garlic and the chicken thighs and brown for 6 minutes, turning, on all sides.
- 3
Stir in the kashmiri chilli powder, ground fennel and ground ginger, then add the natural yoghurt a spoonful at a time, stirring so it does not split.
- 4
Pour in 200ml water, cover and simmer for 30 minutes, turning the chicken once, until cooked through with no pink remaining near the bone.
- 5
Uncover and simmer for a further 5 minutes to thicken the sauce.
- 6
Scatter with the chopped coriander and serve with rice.
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