Home-style chicken curry

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• Onion1
• Garlic clovesRoughly chopped6
• GingerRoughly chopped50 g
• Vegetable oil4 tbsp
• Cumin seeds2 tsp
• Fennel seeds1 tsp
• Cinnamon stick5 cm
• Chilli flakes1 tsp
• Garam masala1 tsp
• Turmeric1 tsp
• Caster sugar1 tsp
• Chopped tomatoes (canned)400 g
• Chicken thighs (skinless, boneless)8
• Hot chicken stock250 ml
• CorianderChopped2 tbsp

1. 1

   Roughly chop 1 large onion and blend it with 3 tbsp of water in a small food processor until it forms a loose paste. If you prefer, use a stick blender, or grate the onion coarsely into a bowl without any water. Scrape the paste into a small bowl and set it aside.

2. 2

   Roughly chop 6 garlic cloves and 50g ginger, then blend with 4 tbsp of water in the same processor until smooth. Spoon this into a second bowl. Without a processor, you can mash the garlic into a paste using the flat of a knife or a press, and grate the ginger finely.

3. 3

   Place a wok or sturdy pan on a medium heat and warm 4 tbsp of vegetable oil in it.

4. 4

   Tip into the pan, all at once, the 5cm cinnamon stick, 1 tsp chilli flakes, 1 tsp fennel seeds and 2 tsp cumin seeds. Keep them moving for roughly 30 secs, until you can smell the spices.

5. 5

   Tip in the onion paste, which will spit at first. Fry until the water has evaporated and the onions turn a deep golden colour, taking roughly 7-8 mins.

6. 6

   Mix in the paste of garlic and ginger and cook for 2 mins more, stirring all the time.

7. 7

   Add 1 tsp of caster sugar, 1 tsp of turmeric and 1 tsp of garam masala. After 20 secs of cooking, tip in the 400g can of chopped tomatoes.

8. 8

   Keep cooking over a medium heat, lid off, for about 10 mins, until the tomatoes have broken down and darkened.

9. 9

   When the tomatoes have become a thick paste, add 8 skinless, boneless chicken thighs that you have cut into 3cm pieces.

10. 10

    Cook for 5 mins, turning the chicken in the masala to coat it and seal in the juices, then pour in 250ml hot chicken stock.

11. 11

    Simmer uncovered for 8-10 mins, until the chicken is cooked through and tender and the sauce has thickened a little. If it looks too dry, add a ladleful more stock or water.

12. 12

    Scatter 2 tbsp of chopped coriander on top. Serve with basmati rice (nice and fluffy) or flatbreads, with some yogurt alongside.