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Atul Kochhar chicken curry



This is a nice Atul Kochhar chicken curry that I made recently.

 Serves 4
Ingredients

5 tbsp Vegetable Oil
2 large Onions, finely chopped
1 tablespoon ginger-garlic paste (see instructions below on how to make)
1 Green Chilli, finely chopped
2 dried whole Red Chilli
3 Cloves
4 Black Cardomon Pods
6 Black Peppercorns
1 stick Cinnamon bark
1 Bay Leaf
4 tsp Coriander Seeds, ground
800g skinned chicken thighs (on the bone)
1 1/2 tsp Turmeric
1 tsp Salt
400g tinned chopped tomatoes
125ml Water
200g Spinach Leaves
2 tbsp Vegetable Oil
2 cloves Garlic, chopped
pinch of Dried Chilli Flakes
1/2 tsp Garam Masala

Method

 Heat the oil in the pan and fry off the onions until browned (about 10 - 15 mins)

 add the ginger-garlic paste and cook for 2-3 minutes to take away the raw flavour

 Add the green chilli, whole dried chilli, cloves, bay, cinnamon, peppercorns and cardomon and cook gently for 2 minutes

 Stir in the ground coriander and cook for 1 minute before adding the chicken, salt and turmeric. Stir well on a high heat for a five minutes or so to seal the chicken and turn the heat down

 Add tomatoes and water, and simmer for 15 minutes or until chicken is cooked

 In a separate pan, heat oil and fry off the garlic and chilli flakes for a few seconds. Add the spinach leaves and wilt for about 1 minute

 Stir spinach leaves into the curry, along with the Garam Masala and serve immediately

 Ginger-garlic paste: Blend equal quantities of peeled garlic and fresh ginger with 10 per cent of their total weight in water, using a blender or mini food processor. Store in a sealed container in the fridge. If you want to keep this for longer than a few days, add 5 per cent vegetable oil and 2 per cent lemon juice when you blend. Or you can freeze this in ice-cube trays.

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