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The great Indian 'kari', which stems from the word for sauce in Tamil, is known to have originated sometime during the ancient Indus civilization. Chicken curry cooked with a special Kolhapuri masala that uses bold flavours of peanut oil, bay leaf, black pepper and cloves. The humble chicken curry has quickly become one of the UK’s favourite dishes and has become as popular as the traditional Sunday dinner in manyВ households.
The recipe below takes around an hour and a half to cook and should feed between 3 and 4 adults.
Check the chicken is thoroughly cooked before adding the garam masala and serving with rice or a traditional Indian flat bread. We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try.
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Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

In Northern and Eastern India you will be served with a hearty curry bursting with garam masala and other spices along with crisp naans.
For instance, ghee (clarified butter) or vegetable oil is used predominantly in North India and coconut oil lends it unique flavor to Southern curries. Made with boneless chicken, cashew nut paste, khoya and coconut, murg rezala is an absolute treat.
It is a very spicy curry with chicken chunks cooked in a medley of local flavours like coconut, cashews and white poppy-seeds. But rather than cooking a boring English version, why not try a traditional Indian chicken curry the next time you fancy something a little spicy!
Add the garlic, cinnamon, cardamom and a tea spoon of cumin seeds and cook for around 30 seconds. All you need to do is substitute the chicken for some par boiled cauliflower, broccoli and potatoes for a tasty dish packed with nutrients. 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. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock.
Well, it is actually difficult to track down when and who cooked this recipe for the first time but that is how it has always been cooked and loved across Indian Kitchens.
Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side. Cover and cook till the chicken is tender and the gravy has reduced to a thick consistency.

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