Creamy Chicken Curry

Another classic Anjum Anand recipe. I made this for dinner today and A and I literally licked the plate clean :)

Ingredients

20g fresh ginger, peeled and chopped

7 large cloves of garlic, peeled and chopped

3 tbsp vegetable oil

1 medium onion, peeled and chopped

salt, to taste

750g chicken pieces, skinned and jointed

2 medium–large tomatoes, puréed 

12 large curry leaves

150–200ml coconut milk

Spice blend

2 tbsp white poppy seeds

1 heaped tbsp coriander seeds or ground coriander

11⁄2 tsp cumin seeds

1⁄2 tsp turmeric

1 tsp garam masala

1⁄2–1 tsp red chilli powder

1⁄2 tsp black peppercorns

2 tsp fennel seeds

Method

Using a blender, make a fine paste of the spice blend with the ginger, garlic and 100ml water.

Heat the vegetable oil in a large non-stick saucepan and fry the onion until brown, around 8–10 minutes. Stir in the spice paste and salt and cook over a moderate-high heat until completely reduced, then fry over a low heat for 1–2 minutes.

Add the chicken and lightly brown for 2 minutes, then add the curry leaves, tomatoes and 200ml water. Bring to the boil, cover and cook over a low heat, stirring occasionally, for 20 minutes.

Uncover – there should still be lots of gravy in the pan; boil off over a high heat while tossing the chicken in the reducing gravy. When you have 1cm of gravy left, stir in the coconut milk and a good splash of water for a creamy curry, then bring back to a gentle boil. Check and adjust the seasoning and chilli. Serve with unleavened rice bread, normal Indian breads or rice.

Source: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/article5132435.ece?token=null&offset=12&page=2