Coriander chicken curry | Good Food

2 tbsp coriander seeds
4 dried red chillies
4 tbsp sunflower oil
1 tsp cumin seeds
1 tsp fenugreek seeds
2 onions
roughly chopped
4 garlic cloves
finely chopped
2½ piece of ginger
finely chopped
4 tbsp tomato purée
8 chicken thighs
bone-in and skin removed
½ tsp chilli powder
2 tsp ground coriander
20g coriander
stalks and leaves chopped separately

Method

step 1
Heat a pan over a medium-high heat and add the coriander seeds and red chillies. Dry fry for 2-3 mins until they start to change colour. Tip into a pestle and mortar and crush until fine.
step 2
In the same pan, heat the oil over a medium heat. Add the cumin and fenugreek seeds and let them sizzle for a minute before adding the onions. Cook for 8-10 mins until deeply golden. Stir in the garlic and ginger and cook for another minute. Add the tomato purée and cook for 2 mins.
step 3
Move this mix to the corners of the pan and add the chicken thighs to the centre. Turn the heat up to high and cook for 5 mins, stirring, until lightly coloured. Add all the spices including the crushed chilli mixture and 1 tsp salt. Mix well and add 600ml boiling water. Add the chopped coriander stalks and mix well. Reduce the heat to a gentle simmer, cover and cook for 35-40 mins until the chicken is cooked through, stirring occasionally. Remove the lid for the final 10 mins to thicken slightly. Scatter over the chopped coriander leaves to serve.