love the fresh bold flavour of ginger, and this chicken curry highlights it the best! Fragrant and melt-in-your mouth good with just the right kick. Let’s make it!

INGREDIENTS

4 tbsp canola oil
3 green cardamom pods
1 bay leaf
1 medium red onion, finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
3 thai chilis, split lengthwise
8 chicken thighs cut into small chunks
1 tsp turmeric
1 tsp ground coriander
¾ cup strained tomato sauce (passata)
Salt to taste
⅓ cup plain yogurt
⅓ cup water
3 tbsp julienned ginger
¼ cup chopped fresh coriander

METHOD

To a large frying pan on medium heat add oil. Once hot add cardamom, and bay leaf. Saute for 10 seconds, then add onion, ginger, garlic, and chilis. Cook the onions until translucent and soft.

Add chicken and increase heat to high. Continue cooking, stirring often until the chicken has almost cooked through. Then season with turmeric, and coriander. Toast the spices with the chicken for a few seconds.

Reduce heat to medium. Pour in strained tomato sauce, season with salt to taste. Stir to coat chicken and continue cooking until the tomatoes reduce and thicken.

Reduce heat to low. Add yogurt to a bowl and whisk until smooth. Pour in yogurt, and gently mix to incorporate. Then increase heat to medium and simmer for 5 minutes.

Add water and cook for 10 minutes.

Once thickened, remove from heat and fold in half the ginger and coriander. Plate and garnish with remaining ginger and coriander.

Serve over rice or with chapathis/roti. Enjoy!

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