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Indian Chicken Curry
This classic chicken curry can also be made using lamb knuckles. Serve on top of a bed of fluffy basmati rice with a sprinkle of crispy onions for a delicious feast.

Indian Chicken Curry

Servings: 4

Ingredients

500ml hot water
3 tbsp NOMU Concentrated Liquid Chicken STOCK
16 free range chicken thighs, deboned
NOMU Sea Salt
1/4 cup flour, to dust
2 tbsp vegetable oil
2 brown onions, finely chopped
3 cloves garlic, finely minced
1 green chilli, finely diced (optional)
1 tbsp freshly grated ginger
4 tbsp NOMU Indian Rub
1 tin crushed tomatoes
125ml coconut milk or cream
1 tbsp NOMU Garam Masala Rub
1⁄2 cup coriander, roughly chopped

Directions

Stir the NOMU Chicken STOCK into the hot water and set aside.

Season the chicken thighs with salt, then dust with flour, shaking off any excess. Heat the oil in a heavy-based pan and brown the chicken in batches until golden brown all over. Remove and set aside.

In the same pan, fry the onion until soft and translucent. Add the garlic, chilli, ginger and NOMU Indian Rub and season with salt. Sauté until well mixed and the spices begin to release their essential oils. Return the chicken to the pan and fry for another minute or two, ensuring that the pieces are well coated with the onion and spice mixture. Add the tomatoes and prepared chicken stock and simmer, covered, for 1 hour. If at any time during cooking the sauce becomes too thick, simply add a splash of water. Skim off any excess oil that may float on the top. Once the chicken is tender, add the coconut milk and NOMU Garam Masala Rub and simmer for another 10 minutes. Finally, check the seasoning, stir in the coriander and serve with deliciously fluffy basmati rice.

Note: This recipe is absolutely delicious using lamb knuckles instead of chicken. Be sure to brown the lamb really well and extend the cooking time to 2 hours. You can also substitute the NOMU Chicken Stock with NOMU Lamb Stock.

Ingredients

500ml hot water
3 tbsp NOMU Concentrated Liquid Chicken STOCK
16 free range chicken thighs, deboned
NOMU Sea Salt
1/4 cup flour, to dust
2 tbsp vegetable oil
2 brown onions, finely chopped
3 cloves garlic, finely minced
1 green chilli, finely diced (optional)
1 tbsp freshly grated ginger
4 tbsp NOMU Indian Rub
1 tin crushed tomatoes
125ml coconut milk or cream
1 tbsp NOMU Garam Masala Rub
1⁄2 cup coriander, roughly chopped

Directions

Stir the NOMU Chicken STOCK into the hot water and set aside.

Season the chicken thighs with salt, then dust with flour, shaking off any excess. Heat the oil in a heavy-based pan and brown the chicken in batches until golden brown all over. Remove and set aside.

In the same pan, fry the onion until soft and translucent. Add the garlic, chilli, ginger and NOMU Indian Rub and season with salt. Sauté until well mixed and the spices begin to release their essential oils. Return the chicken to the pan and fry for another minute or two, ensuring that the pieces are well coated with the onion and spice mixture. Add the tomatoes and prepared chicken stock and simmer, covered, for 1 hour. If at any time during cooking the sauce becomes too thick, simply add a splash of water. Skim off any excess oil that may float on the top. Once the chicken is tender, add the coconut milk and NOMU Garam Masala Rub and simmer for another 10 minutes. Finally, check the seasoning, stir in the coriander and serve with deliciously fluffy basmati rice.

Note: This recipe is absolutely delicious using lamb knuckles instead of chicken. Be sure to brown the lamb really well and extend the cooking time to 2 hours. You can also substitute the NOMU Chicken Stock with NOMU Lamb Stock.

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