Nadiya Hussain's Chicken Curry Recipe | Cook Once Eat Twice BBC2

Instructions

1. 01

   *A note on the salt quantity: some cooks have reported that the quantity of salt in this recipe results in a dish that is too salty for their taste. We would advise reducing the quantity according to your palate, beginning with 1 tbsp or less and adding more to taste.*

2. 02

   Begin by pouring the oil into a large pan over a high heat. As soon as the oil is hot, add the garlic and ginger paste and cook through for a few minutes.

3. 03

   Get the onions in with the salt and cook till golden brown and lovely and soft. If the onions start to catch, add a splash of water.

4. 04

   Now get the chopped tomatoes in and cook till the tomatoes have really broken down. Spoon in the garam masala, turmeric and chilli powder and cook the spices in the pan for a few minutes.

5. 05

   Put the boneless chicken thighs into the pan and cook over a high heat for 5 minutes, then reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Once the curry is ready, sprinkle with coriander and I would eat it with rice or naan or both.