Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Method
Heat the oil or ghee in a large saucepan and add the cloves and cinnamon. Cook for a couple of minutes, until the cloves start to swell, then add the onions and cook for 15 to 20 minutes until gently caramelised. Don't rush this – it helps with the final colour of the curry.
When the onions are golden brown, add the garlic, ginger and chillies, and cook for 5 minutes before adding all the spices, the coriander stalks and some of the leaves, and cooking for another couple of minutes.
Add the chopped tomatoes, stir, season and bring to a gentle simmer. Cook, covered, for 10 minutes, before checking the seasoning. Season the chicken and add to the pan with the stock, bring to a gentle simmer and cook, covered, for 30 to 40 minutes, stirring from time to time. Uncover the pan and add the potatoes 20 minutes before the end of cooking, and the beans for the final 5 minutes. Check the seasoning and serve with the remaining chopped coriander.
Ingredients
- 4tbsp vegetable oil or ghee (available from supermarkets)
- 5 cloves
- 1 cinnamon stick
- 2 large onions, sliced
- 5 garlic cloves, crushed
- thumb-sized piece ginger, grated
- 1-4 Thai chillies, split lengthways (and deseeded if you prefer)
- 1tbsp garam masala
- 2tbsp cumin seeds, dry toasted in a frying pan and ground
- 1tsp turmeric
- 1tbsp ground coriander
- 1 large bunch fresh coriander, stalks whizzed and leaves roughly chopped
- 400g can chopped tomatoes
- 12 free-range chicken thighs, skinned but on the bone
- 700ml (1¼pt) good chicken stock
- 500g (1lb 2oz) potatoes (peeled weight), peeled and cut into chunks
- handful green beans, halved
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published
-
Queen goes off-script to reveal ‘dinner party’ plans in unusually candid moment in Scotland
The Queen stopped to make casual conversation with the public during her visit to Scotland for Royal Week, a resurfaced video has shown
By Emma Dooney • Last updated
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Last updated