Delight in the deep, rich flavours of Black Garlic Chicken Curry, served with steamed rice and crisp papadums, garnished with fresh coriander.
Black Garlic Chicken Curry
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
15 minutes
Cook Time
55 minutes
Immerse yourself in the robust and aromatic experience of Black Garlic Chicken Curry, a dish that masterfully blends spices and savoury black garlic for an unforgettable meal. Each tender piece of chicken thigh is cooked to perfection, infused with a symphony of spices including turmeric, coriander, ginger, cumin, and a touch of chilli flakes, all enhancing the dish with layers of flavour and warmth. The addition of Black Garlic Savoury Paste elevates the curry, introducing a unique depth and subtle sweetness that complements the spices beautifully.
This hearty curry is served alongside fluffy steamed rice and crispy papadums, providing a satisfying contrast in textures. A dollop of natural yoghurt adds a creamy coolness that balances the rich and spicy curry, while fresh coriander leaves offer a burst of freshness. Each bite is a delightful harmony of flavours, making this Black Garlic Chicken Curry a perfect choice for a comforting and flavourful dinner.
Author:Black Garlic & Co.
Ingredients
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2 tbsp olive oil
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120g brown onions, diced
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4 large cloves of fresh garlic, finely chopped
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800g skinless chicken thighs, halved
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2 rounded tsp turmeric powder
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2 rounded tsp coriander powder
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1 rounded tsp ginger powder
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1 flat tsp chilli flakes
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1 rounded tsp cumin powder
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salt and pepper
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1 heaped tbsp tomato paste
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2 heaped tbsp Black Garlic Savoury Paste
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4 dollops of natural yoghurt
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1 handful of fresh coriander leaves
Directions
Heat 1 tbsp of oil in a large frying pan and sauté onion and garlic on a moderate heat until softened and translucent. Put the onions on a plate and set aside.
Heat 1 tbsp of oil in the pan then fry the chicken thighs for a couple of minutes on each side until slightly browned.
Add the onions back to the pan.
Mix all the spices, salt and pepper in a small bowl with a cup of cool water then pour into the pan.
Add tomato paste and savoury paste. Stir well then put a lid on, leaving a gap so steam can escape.
Simmer gently for 40 minutes.
Serve chicken curry with steamed rice, papadums, a dollop of yoghurt and coriander leaves.
