Today is our anniversary and marks 6 years of our happiness. I don’t have much to offer the love of my life, besides my company and cooking. I specially came up with this recipe just for my darling, designed for his taste buds to make him a sumptuous dinner. Even though we didn’t do too much today, it just reminds me of the beautiful, simple life we have together. It’s us. Simple and blissfully contented!
I am very happy with this dish, it is sooooo delicious and flavourful, i finally understand why this is one of Britain’s national dish. The pan roasted chicken is succulent, juicy and tender. The sauce is flavourful and filled with the fragrance of the spices, and is thick, rich and hearty. This has got to be my favourite curry from now on!
I hope my Ben enjoyed his dinner as much as did. I would rather sit round our little dining table with our daughter under our chair, having a dinner i painstakingly made with love, than to have a posh dinner at some restaurant. I love you Benny, Happy Anniversary 🙂
- 2 large chicken legs, deboned
- 1 tsp chilli powder, to taste
- Salt and black pepper, to taste
- 1/2 heaped tbsp of garam masala
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- Pinch of cumin seeds
- about 40g butter (you may use ghee)
- 1 large red onion, cut in squares
- 5 cloves garlic, chopped
- 140g of pure tomato paste
- about 1 tbsp minced ginger
- About 3/4 cup cherry tomatoes, crushed. Mix with 2tbsp tomato sauce
- 2 1/2 cup chicken stock
- 3 potatoes, cut into chunks
- about 250ml yougurt
- Bunch of coriander, chopped
- Mix chilli powder, salt, black pepper, garam masala, ground coriander, turmeric and cumin seeds.
- Coat chicken in the spice mix and rub evenly.
- Melt butter in a skillet and place the chicken skin down, over high heat. Fry both sides of chicken until golden brown. Dish up and set aside to cool.
- In the same skillet with the pan juices, turn on medium high heat. Saute onions and garlic until it’s caramelised.
- Add in tomato paste and fry until very fragrant.
- Add in ginger, followed by crushed tomatoes mixture. Toss well and fry for a few minutes.
- Add in chicken stock and bring to boil. Add in potatoes and lower heat. Cover and simmer for about 15-20minutes until potatoes are just tender.
- Cut cooled chicken into bite size chunks.
- Toss in chicken, chopped coriander and mix well.
- Add in yogurt and season to taste with more salt and chilli powder.
- Simmer for another 15minutes until chicken is cooked through, potatoes are tender and sauce is thick.
Best served with saffron rice.