African Chickpea Stew

Chicken Curry on the bone - Murgh Masala

This is a chicken recipe that simply needs to be placed in the oven for the final aspects cooking and served with naan breads and a crisp green salad. The chicken can be replaced with vegetables such as carrots, potatoes and green beans.


Serves 3-4

3 tbsp sunflower oil

4 onions, sliced

8-10 pieces in total of a mixture of free range chicken drumsticks, thighs and breasts, evenly sized and skinned and pricked

8-10 garlic cloves, crushed or chopped

2 tsp peeled or grated root ginger

2 tbsp curry paste (any shop bought one will do)

1/4 tsp chilli powder

1/2 tsp ground fenugreek or dried fenugreek leaves (optional)

2 tbsp tomato ketchup or sauce

A generous know of butter

A handful of washed and chopped coriander leaves


Preheat the oven to 200C/400F/Gas mark 6.
Heat the oil in a saucepan large enough to hold the chicken and the onions. Tip in the onions, the chicken pieces, garlic and ginger, and sauté for 7-8 minutes until the chicken turns white on the outside. Put in the curry paste, chilli powder and fenugreek, if using, then stir for 1 minute. Mix in the tomato ketchup or sauce with 500ml/18fl oz just-boiled water. Finally add the butter. Transfer the curry to a roasting tin or casserole dish. Cover it with foil and place it in the centre of the oven for 45 minutes until the chicken is cooked through. It should be white on the inside.

Sprinkle with the coriander leaves and serve hot with naan bread.

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