Friday Night Curry

• Ingredients (in the order used for cooking)
• 1 piece of root ginger (size a small egg peeled & roughly chopped)
• Half a large onion peeled & quartered
• 3 garlic cloves
• 6 chicken thighs (your choice of bone or not. Bone adds more flavour)
• 1 lime (juice of)
• Half a cup of desiccated coconut
• 1 tsp nigella seeds (AKA black onion or black caraway seeds)
• 1 tsp garam masala
• 6 green cardamom pods
• 4 tsp of coriander powder
• 1 tsp tumeric
• 2 tsp cumin seeds
• (All teaspoon measures should be good heaped ones)
• The other half of the onion roughly chopped
• 1 red pepper chopped
• 1 small dried chilli finely chopped (chilli quantity optional obviously)
• Juice of a 2nd lime

1. Methods
2. Puree the ginger, garlic & half of the onion in a mini blender.
3. Mix the paste with the chicken along with the limejuice and leave for a number of hours (up to you).
4. Slightly brown the coconut in a dry pan then transfer to a plate on the side.
5. Add a couple of tablespoons of groundnut oil (or vegetable oil, not olive) to the empty pan you have just used and add the spices followed by the other half of the onion. Gently cook the spices for a few minutes without burning them.
6. Add the chicken & marinade to the pan and brown, and then add the red pepper.
7. Season and add a splash of water until you get a good consistency of sauce to stir then add the coconut you set aside earlier, along with the chilli.
8. Cover and simmer. Add the odd splash of water when required whilst giving it a regular check and stir.
9. Add the juice of the 2nd lime a few minutes before plating up.
10. Serve with Onken natural yoghurt, rice, Bombay potatoes and naan bread.

ingredients, ginger, onion, garlic, chicken, lime, coconut, nigella seeds, garam masala, green cardamom, coriander powder, tumeric, cumin seeds, measures should, onion, red pepper, chilli, lime

Taken from www.epicurious.com/recipes/member/views/friday-night-curry-50049315 (may not work)