I’ve been watching (for the first time) The Hairy Bikers new TV series, Mums Know Best and I have to say I’m hooked, both to the programme and the lads themselves!  They are so passionate about cooking and make me want to get up and try the recipes right away, added to the fact I think they are so incredibly funny too.  Its nice to see chefs on the telly with a bit of interest to them and they show you normal food made with normal ingredients!

Anyway, one recipe in particular that grabbed me was the curry recipe and I’m really sorry but I cant remember who it was that cooked it but she was an amazing woman, cooking lovely looking food and in so much abundance that her family (who had left home) had to come round almost everyday to either sit and eat or take away! 

We absolutely adore curry in our house and its something that I would really like to conquer so I gave it a go an the outcome was delicious – even better the next day.  I did change a couple of things but in only in that I used passata instead of tinned tomatoes and I used chicken thighs (bones in) as I prefer the flavour in a curry/stew.  Oh and I made it with more chillies.

This website, by the way has quite a few of the recipes on -  http://www.goodtoknow.co.uk/recipes/Hairy-Bikers

Ingredients

8 chicken thighs

1½ tsp ground black peppercorns and coriander seeds

¾tsp garam masala

1tsp paprika

1½ tsp turmeric

1 tsp red chilli flakes

Handful of fresh coriander, chopped

450ml chicken stock

For the masala sauce:

3tbsp ghee (you can use sunflower or olive oil)l

3tsp cumin seeds

2 medium onions, peeled and chopped

4 cloves of garlic, peeled and chopped

1/2 small box of passata

5cm piece of root ginger, peeled and chopped

4 whole green thin chillies (obviously, this part is to taste)

Method:

Wash the chicken and drain it well.

For the masala sauce

Heat the oil in a large pan until fairly hot, add the cumin seeds and fry for 10 secs. Add the onions and fry until golden brown, then add the garlic and fry until slightly golden. Add the passata. Next add the ginger, chillies and cook until the oil begins to separate (about 15 minutes).

Put the chicken, salt, spices and chilli flakes into the pan and cook over a fairly high heat. Keep turning the chicken and continue to cook until the meat is sealed and browned and the liquid has evaporated. Add the stock, bring to the boil and simmer over a medium heat for about 15 mins or until the chicken is tender.

Finally, sprinkle in the fresh coriander and serve with chapattis, boiled rice.

So thank you lads, for helping make a curry I would be happy to pay for in a restaurant!!