Indian Chicken Curry

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Servings: 4



In a jug, stir the NOMU Chicken Stock into the hot water to make the stock. 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, salt and NOMU Indian Rub and sauté until well mixed and the spices have begun to release their essential oils. Return the chicken to the pan and fry for another minute or two, ensuring that it is well coated with the onion and spice mixture. Add the tomatoes and 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 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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