Chicken Curry

Cook Time 45 minutes plus marinating time

Servings 4

Ingredients

Vegetable oil, for shallow frying

500g chicken thighs, cut into quarters

1 tsp ground turmeric

4 dried red chillies, soaked for 15 minutes in warm water

2 fresh long red chilli

1 tsp white vinegar & 1 tsp for seasoning

1 onion, finely chopped

3 cm piece ginger, minced

3 cloves garlic, minced

200g crushed tomatoes

1 tbsp caster sugar & a pinch for seasoning

Pinch of salt

Jasmine rice, to serve

Cucumber, to serve

Method

Combine the chicken, turmeric and a good pinch of salt in a bowl. Marinate for 30 minutes.

Once the dried chillies have become tender, extract the seeds and put them in a blender. Combine them with vinegar, sugar, salt, onion, ginger, fresh chilli, and garlic. Blend the mixture until it reaches a smooth consistency.

Heat oil in a wok or large sauté pan until 180°C. Fry chicken in batches and drain on paper towel.

In the same pan of oil, add the chilli paste. Fry off for a minute stirring regularly. Add the tomato and cook for a minute before adding 200 ml of water. Bring to the boil and reduce by 1/3 before returning the chicken.

Cook for a further 15 minutes or until chicken is cooked through. Season with vinegar and sugar.

Serve with rice and cucumber slices.