Ingredients Jump to Instructions ↓

  1. For marinating

  2. For marinating

  3. 800g chicken legs (drumsticks and thighs), skinned

  4. 4 garlic clove, crushed

  5. 30g ginger, grind

  6. 2 tbsp cumin powder

  7. 2 tbsp coriander powder

  8. 2 tbsp turmeric powder

  9. 1 tbsp chill powder

  10. 1 tbsp garam masala

  11. Pinch of salt and pepper **

  12. 40g butter

  13. 2 tbs cumin seeds

  14. 3 large onions, finely chopped

  15. 3 tbsp curry powder

  16. 400g tinned chopped tomatoes

  17. 600-800cc chicken stock

  18. 1 red paprika, cut in bite size

  19. 1 green paprika, cut in bite size

  20. 1 tsp salt, adjust to your taste

  21. fresh coriander leaves to garnish (option)

Instructions Jump to Ingredients ↑

  1. In a bowl, mix together all the spices for the marinade, season with salt and pepper, then spread the mixture over the chicken legs to cover whole. Marinate in the fridge for at least 3 hours or overnight if time allows.

  2. Heat the butter in a large, nonstick wok or frying pan, add the cumin seeds and stir for 1 minute. Add the onions and stir-fry over low heat for 30-40 minutes until nicely golden browned. Add the curry powder and stir for 3 minutes.

  3. Pour the chopped tomatoes and measured chicken stock. Bring to the boil, add the chicken marinades, and reduce the heat to low. Cover the pan and cook very gently for 1 hour to 1 hour 30 minutes.

  4. Add both red and green paprika for further 30 minutes until cooked. Add the salt, chill powder (if you like hotter), then remove from the heat.

  5. Let the curry steam for at least 30 minutes after being cooked. Next day will be more settle and flavoured.


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