serves
6
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Best Ever Chicken Curry
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 tbsp vegetable oil
- 500 g chicken thigh fillets, cut into 2-3 cm chunks
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp chilli powder
- 1 tbsp tomato paste
- 1 cinnamon stick
- 2 star anise
- 1 tsp cardamon pods
- ½ tsp cumin seeds
- 400 g can tomato polpa
- 1 cup (250 ml) chicken stock
- Salt and sugar, to season
- Cooked rice, coriander sprigs, thick yoghurt, to serve
Instructions
- Heat the oil in a large, heavy-based saucepan, then cook the onion until softened, about 5 minutes. Add the chicken and cook until lightly browned.
- Stir in the garlic, ginger and the ground spices. Cook for 1 minute, or until fragrant.
- Add the tomato paste and whole spices, then add crushed tomatoes and chicken stock. Simmer for 15 minutes. Season to taste with a pinch of salt and sugar.
- Serve the chicken curry with rice, coriander sprigs and yoghurt.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Best Ever Chicken Curry
