Chicken Thigh Curry Recipe
Cooking method for Chicken Thigh Curry
Make a paste of the curry powder and chilli powder with a little water. Heat a little vegetable oil in a frying pan and stir in half the curry paste, add the chicken thighs and seal on all sides. Meanwhile fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the rest of the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the sealed chicken pieces and half the Massalla Gravy and chicken stock and simmer covered for 40 minutes on a low heat, stir and turn the chicken occasionally. If needed add more massalla gravy to thicken the curry. Now add the yogurt and finely chopped coriander leaves, stir in well and cook for a further 2-3 minutes. Serve with the whole coriander leaves sprinkled over the top.
For a quicker and easier alternative why not try our
If you have a web site and would like to link to this recipe please copy the code below: