Weeknight Chicken Curry

Ingredients

• 600g Boneless Skinless Chicken Thighs, cut into bite-sized pieces
• 2 tablespoons Vegetable Oil
• 1 Large Onion, finely chopped
• 3 Garlic Cloves, finely grated
• 20g Fresh Ginger, finely grated
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Garam Masala
• 1/2 teaspoon Ground Turmeric
• 1/2 teaspoon Chilli Powder
• 400g Chopped Tomatoes
• 150ml Chicken Stock
• 1 teaspoon Brown Sugar
• 1 tablespoon Lemon Juice
• 15g Fresh Coriander, roughly chopped
• Sea Salt, to taste
• Black Pepper, to taste

Instructions

1. Heat 1 tablespoon of the vegetable oil in a large, deep frying pan over medium-high heat.
2. Season the chicken with salt and black pepper, add it to the hot pan, and cook for 4–5 minutes until lightly browned. Transfer the chicken to a plate.
3. Add the remaining oil and the chopped onion to the same pan. Cook over medium heat for 5 minutes, stirring regularly, until softened and beginning to turn golden.
4. Add the garlic and ginger and cook for 1 minute until fragrant.
5. Stir in the cumin, ground coriander, garam masala, turmeric, and chilli powder. Cook for about 30 seconds, stirring continuously so the spices do not catch.
6. Add the chopped tomatoes, chicken stock, and brown sugar. Stir well, scraping any browned pieces from the bottom of the pan.
7. Return the chicken and any resting juices to the pan. Bring the sauce to a gentle simmer.
8. Cook uncovered for 15 minutes, stirring occasionally, until the chicken is cooked through and the tomato sauce has reduced and thickened.
9. Stir in the lemon juice and half of the fresh coriander. Taste and adjust the seasoning with salt and black pepper.
10. Scatter over the remaining coriander and serve the curry hot.

instructions_source: editorial-classic