1 POT CHICKEN CURRY & CRISPY CHICKEN SKIN ๐ This is an absolute winner of a curry. Easy to do, set and forget, yet packed FULL of rich and delicious flavours ๐ฅ Serves 4 - 1 tbsp olive oil - 2 onions, sliced - Salt and pepper - 1 tbsp curry powder - 1 tbsp cumin powder - 1-2 tsp chilli powder - Pinch of turmeric - 1 tbsp ground coriander - 1 cinnamon stick - 1 tsp ginger paste - 3 tsp garlic paste - 5 cardamom pods - 1 tbsp tomato paste - 400ml chicken stock - 6-8 chicken thighs - 1 x 400ml tin coconut milk 1. Fry the onions in the olive oil over a medium heat for 5 minutes until softened, then add the spices and cook for a for more minutes until fragrant. Add the remaining ingredients and bring to a simmer. 2. Cover with a lid then place the curry into an oven of 160 C / 320 F and slow cook for 2 hours. The sauce will end up rich and delicious and the chicken will be wonderfully tender. This can be made in advance and reheated in a pan just before serving. 3. To make the crispy chicken skin, sandwich between parchment paper and 2 baking trays, then place into same oven and cook for 40 minutes until golden and crisp.
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