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.
|1 Tbsp||Cumin seeds|
|1 Tbsp||Coriander seeds|
|1 tsp||Fennel seeds|
|1 tsp||Black peppercorns|
|2 Tbsp||Tomato paste|
|⅓ cup||White vinegar|
|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|
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- 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.
See more of Angela's quick recipes