Happy Valentines Day ♥ Recipes

Ingredients:

• 1 Large Onion
• 6 Cloves, roughly chopped
• 50g Ginger, roughly chopped
• 4 tbsp Vegetable Oil
• 2 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 5 cm Cinnamon Stick
• 1 tsp Chili Flakes
• 1 tsp Garam Masala
• 1 tsp Turmeric
• 1 tsp Caster sugar
• 400g  Can chopped tomatoes
• 8 Chicken thighs, skinned, boneless (about 800g)
• 250ml Hot chicken stock
• 2 tbsp Chopped coriander

Method:

• Roughly chop 1 large onion, transfer to a small food processor and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
• Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
• Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
• Combine 2 tsp cumin seeds and 1 tsp fennel seeds and 5 cm cinnamon stick and 1 tsp chili flakes and add to the pan in one go . Swirl everything for about 30 seconds until the spices release a fragrant aroma.
• Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.
• Add the garlic and ginger paste and cook for another 2 minutes – stirring all the time.
• Stir in 1 tsp garam masala, 1 turmeric, and 1 tsp caster sugar and continue cooking for about 20 seconds before tipping in a 400g can  chopped tomatoes.
• Continue on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
• Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a past.
• Cook for 5 minutes to coat the chicken in masala and seal the in the juices, and then pour over 250ml hot chicken stock.
• Simmer for 8-10 minutes without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of water if the curry needs it.
• Sprinkle with 2 tbsp chopped coriander and serve with Indian flat-breads or fluffy basmati rice or both if you like!