Indian Chicken Curry

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Servings: 4


500ml hot water
16 free range chicken thighs, deboned
¼ cup flour, to dust
2 tbsp vegetable oil
2 brown onions, finely chopped
3 cloves garlic, finely crushed
1 green chilli, finely diced (optional)
1 tbsp freshly grated ginger
1 tin chopped tomatoes
1 tin coconut milk or cream
1⁄2 cup coriander, roughly chopped


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, chicken stock and coconut milk or cream and simmer covered for 1 hour. Skim off any excess oil that may float on the top. Once the chicken is tender, add the Garam Masala Rub and simmer for another 10 minutes. Finally, check the seasoning, stir in the chopped coriander and serve with deliciously fluffy basmati rice.

Cooks Notes: 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.

Serves 4

Tags: Curry

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