Dry roasting the seeds until they arearomatic is essential when making a currypaste. Your nose will tell you when theyare ready. Once you have a paste made itwill last in the fridge for up to a month.Perfect for quick dinner preparation.
Curry paste
| 1 Tbsp | Cumin seeds |
| 1 Tbsp | Coriander seeds |
| 1 tsp | Fennel seeds |
| 1 tsp | Black peppercorns |
| 1 tsp | Cinnamon |
| 1 tsp | Paprika |
| ½ tsp | Salt |
| 1 | Chilli, chopped |
| 2 Tbsp | Tomato paste |
| ⅓ cup | White vinegar |
Curry
| 1 Tbsp | Oil |
| 1 | Onion, sliced |
| 8 | skinless boneless chicken thighs (Main) |
| 1 | 400g can diced tomatoes (Main) |
| ½ cup | Chicken stock |
| 1 tsp | Brown sugar, optional |
| ½ cup | Chopped coriander |
| 1 packet | Naan bread, to serve |
| 4 servings | Cooked rice, for plating |
Directions
- In a small frying pan place the cumin,coriander, fennel seeds and blackpeppercorns. Bring to the heat swirling around for 2-3 minutes until they become aromatic. Remove and place into a mortar and pestle, grinding them to a powder. Add the cinnamon, paprika, salt and chilli, grinding some more. Stir through the tomato paste and vinegar.
- For the curry, warm the oil and add the onions, cooking for 4minutes until soft. Add 3 tablespoons of the paste, cooking for 2 minutes. Add the chicken, browning all over. Pour in the tomatoes, stock and sugar if using, bringing to a simmer until the chicken is cooked through. Stir through the coriander.
- Serve hot with rice, naan and an extra sprinkle of coriander.
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