Indian Kalonji Chicken Curry
Ingredients
Marinade
- 700g boneless skinless chicken thighs cut into large bite size pieces
- 100g natural yogurt
- 1 tsp turmeric
- 1 tsp salt
Dish components
- 2 tbsp ghee or vegetable oil
- 2 tsp kalonji
- 2 medium onions finely diced
- 1 tbsp ginger finely grated
- 1 tbsp garlic finely grated
- 3 green finger chillies chopped (substitute 1 medium jalapeño)
- 2 medium tomatoes diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 250ml chicken stock
- Salt to taste
- Handful fresh chopped coriander
- 1 tsp toasted kalonji to finish
Preparation
Put the marinade ingredients in a mixing bowl, mix well, cover and refrigerate for 1 hour or more.
Remove the chicken from the fridge. Heat the oil in a large pan on medium-high heat, add the nigella seeds for 1 minute, then add the onions and a pinch of salt. Sauté the onions until golden brown, about 15 minutes, and then stir in the ginger, garlic and green chilli.
Sauté for a few minutes then add the tomatoes. Sauté for about 6 minutes, stirring regularly until the tomatoes have broken down and it starts to look like a rough paste and the oil is lapping at the edges of the pan.
Add the ground spices, stir for 30 seconds then add the chicken and marinade. Seal the chicken for about 5 minutes, stirring a couple of times, then continue to fry off the mixture for another 5 minutes until the oil is lapping again.
Stir in the stock, cover and simmer on medium-low heat for 10 minutes, remove the lid and simmer for another 6 or 7 minutes. Season to taste. Dress with fresh coriander and toasted kalonji. Turn off the heat, cover and rest for a few minutes before serving.
Notes
To toast the kalonji, add to a dry pan on the hob for 3 minutes on medium heat.
