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Punjabi Chicken Curry
Ingredients
- 4 tbsp vegetable oil
- 1½ tsp cumin seeds, ground in a pestle and mortar
- 5cm/2in cinnamon stick
- 8 green cardamom pods
- 300g/10½oz onions, thinly sliced
- 7 garlic cloves, finely chopped
- 5cm/2in fresh root ginger, peeled and finely chopped
- 1½ tsp ground turmeric
- 1 tsp mild chilli powder
- 350g/12oz tomatoes, blended to a purée
- 650g/1lb 7oz chicken drumsticks and thighs
- 300ml/10fl oz chicken stock
- 1 tsp garam masala
- 2 tbsp chopped fresh coriander leaves
- salt, to taste
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