Kalonji Chicken Curry
Ingredients
Marinade
- 700g boneless skinless chicken thighs cut into large pieces
- 100g natural yogurt
- 1 tsp turmeric
- 1 tsp salt
Dish
- 3 tbsp vegetable oil
- 2 tsp nigella seeds
- 2 medium onions finely chopped
- 1 tbsp ginger finely grated
- 1 tbsp garlic finely grated
- 3 green finger chillies or 1-2 jalapeños
- 2 medium tomatoes diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1-2 tsp chilli powder
- 250ml chicken stock
- Salt to taste
- Handful fresh chopped coriander
- 1 tsp toasted nigella seeds
Preparation
Put the marinade ingredients in a mixing bowl, mix well for a minute, cover and refrigerate for 2 hours to overnight.
Remove the chicken from the fridge and set aside while you prep the ingredients. Heat the oil in a pan over medium-high heat, add the nigella seeds and cook for 1 minute, then add the onions and a good pinch of salt. Sauté the onions until most are golden brown, about 12 minutes, then stir in the ginger, garlic, and green chillies.
Sauté for a few more minutes, then add the tomatoes. Continue to sauté the mixture for about 6 minutes, stirring regularly, until the tomatoes have broken down and the mixture resembles a rough paste and the oil is separating at the edges of the pan.
Add the remaining 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 for another 4 minutes until the oil separates again.
Stir in the chicken stock, cover, and simmer on medium-low heat for 10 minutes. Remove the lid and simmer for another 6 to 7 minutes. Season to taste, dress with fresh coriander and toasted nigella seeds, turn off the heat, cover, and rest for a few minutes before serving.
Notes
To toast the nigella seeds for dressing, toast them in a small pan on the hob for a couple of minutes on medium heat.
