|
|
Agristo crispy seasoned wedges skin on |
|
600 grams |
chicken thigh (boneless, skinless), cut into cubes |
|
0.5 cup |
plain yoghurt |
|
6 cloves |
garlic, minced |
|
1 tablespoon |
fresh ginger, grated |
|
1 teaspoon |
garam masala |
|
1 teaspoon |
each salt, cumin, ground coriander, paprika powder |
|
1 tablespoon |
vegetable oil (for the chicken) |
|
0.125 teaspoon |
cayenne pepper (optional) |
|
|
pinch of black pepper |
|
2 teaspoons |
lemon juice |
|
1 teaspoon |
turmeric |
|
1 tablespoons |
garam masala |
|
2 teaspoons |
coriander |
|
1 teaspoon |
cumin |
|
0.125 teaspoon |
cardomon powder |
|
0.125 teaspoon |
cayenne pepper |
|
65 ml |
vegetable oil (for the sauce) |
|
30 grams |
unsalted butter |
|
1 |
onion, finely chopped |
|
1 teaspoon |
salt |
|
2 tablespoons |
fresh ginger , grated |
|
6 cloves |
garlic, crushed or grated |
|
1 tablespoon |
paprika powder |
|
400 ml |
tomato passata |
|
400 ml |
water |
|
100 ml |
cream |
|
1 teaspoon |
sugar |
|
50 grams |
unsalted butter |
Prepare the crispy seasoned wedges skin on according to the cooking instructions.
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Heat 1 tablespoon of oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. Remove into bowl.
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
Add oil and butter. When butter is melted, add onions, ginger and salt.
Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
Simmer for 15 minutes, stirring occasionally.
Pour curry into a bowl, then use a stick blender to puree until smooth.
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.