I just love curries and although it’s not traditionally Ghanaian other Eastern African countries have curry as part of their traditional dishes. This is due to the migration and influence of Indians in those regions. So curry is not totally alien to Africa. Just as well because when I am looking for something different, particularly on a Friday night, Indian curry is one of my favourites. I love to make it at home because the flavour is not what you get from these takeaway joints. I think due to the cosmopolitan nature of London, Indian curry from these take outs looses its authenticity. So I just love to make my own and trust me, it is so easy to make, you won’t believe it plus you save on your pocket too. Just stock your pantry with some Indian spices and you’ve got yourself a whole years worth of Indian spices inspired dishes. If you do enjoy, this recipe, do let me hear from you. Find the how to on my Youtube Channel here.
- 1 kg chicken thighs cut into strips
- Thumb size Fresh Ginger grated
- 4 Garlic gloves grated
- 4 Spring onions sliced
- 1 Medium size White Onion diced
- 2 Tbsp AVK 10 Spice Blend
- 1 Tsp Salt
- 1 Medium Fresh Vine Tomato chopped
- 2 Tbsp Vegetable Oil
- 1 Small Onion diced
- 4 Garlic gloves
- 3 Medium size Fresh Vine Tomatoes
- Thumb size fresh ginger grated
- 4 Cardamom Seeds
- 1Tsp Cumin Powder
- 1 Tsp black Mustard Seeds
- 1 Tbsp Fresh or dried Curry Leaves
- 1/2 Tsp Fenugreek Seeds
- 1 Tsp Fennel Seeds
- 1 Tsp Turmeric Powder
- 1/2 – 1Tsp Kashmiri Powder / paprika
- 1 Tsp Black Pepper
- Handful of fresh Coriander leaves chopped
- Salt to taste
To Serve curry
- 1 Tbsp coconut oil
- Handful of curry leaves
- 4 Green Chillies split lengthways
- Handful of Fresh Coriander leaves chopped
- Season chicken strips with all the ingredients listed for chicken seasoning. Season chicken for some couple of hours or overnight, in the fridge. When ready to cook, let it come to room temperature.
- In a heavy based pot, heat up the 2 tablespoons of vegetable oil. Add all the seeded spices ( cardamom, fenugreek, fennel and mustard seeds), as soon as it starts to pop, add the following spices cumin, curry leaves and turmeric powder. Fry for a minute or until the flavours are released.
- Add the seasoned chicken strips together with all its seasoning. Stir to evenly coat the chicken.
- Add the onions , garlic, ginger, black pepper, Kashmiri powder & salt. Stir to coat and steam for 5minutes. Cover the pot to let the steam cook the chicken and flavours to infuse.
- Add the chopped tomatoes, stir and cover to simmer on a gentle heat. It’ll take about 40 minutes to cook and develop the flavours. Add salt to taste and add the fresh coriander.
- To finish off the curry, heat up the coconut oil in a separate pot, add the curry leaves and chillies. Fry for just about a minute or just when the chilli seeds begin to pop.
- Serve the curry and drizzle with the chilli oil. Garnish with more fresh coriander.
- Enjoy curry sauce with naan bread or rice.