Chicken Curry With Onion 3 Ways
- 4 Pieces of chicken thighs and drumsticks
- 1 Onion
- 2 Cloves of garlic, unpeeled
- 1 Chilli pepper
- ½ tbsp. Olive oil
- ½ tbsp. Butter
- 250ml Chicken stock
- 2 tsp. Cumin
- 2 tsp. Garam masala
- ½ tsp. Cinnamon
- ¼ tsp. Turmeric
- Handful of coriander leaves
- Handful of crispy onions
- Salt & pepper
Finely chop and fry ½ an onion and a chilli pepper in a mix of olive oil and butter, and add lots of cumin, garam masala, a tiny amount of turmeric, some cinnamon, salt & pepper. Add more oil and butter if the spices are too dry. Meanwhile heat the oven to 180°.
Fry the chicken with the spices to coat & brown it, then roast in the oven for 35-40 minutes. Slice ½ an onion and roast it alongside with olive oil. Roast 2 unpeeled cloves of garlic alongside for about 20 minutes.
Add chicken stock to the onion and spices left in the pan and bring to a simmer. Then add the roast chicken, onion, and squeeze the roast garlic from its skin.
Garnish with coriander leaf and sprinkle with crispy onions. Serve with rice.