A drier kind of curry, packed with spices
Ingredients

For the curry:

• 3tbsp sunflower oil
• 8 bone-in chicken thighs, halved
• 1 large onion, finely chopped
• 3cm fresh ginger, grated
• 4 garlic cloves, finely chopped
• ¾tsp red chilli powder
• 2tsp ground cumin
• 2tsp ground coriander
• 1tsp fennel seeds, crushed
• 1 cinnamon stick
• 2tbsp tomato purée
• 300ml chicken stock
• handful fresh coriander, chopped

For the Tomato Salad:

• 2 tomatoes, roughly chopped
• 1 small red onion, finely sliced
• pinch dried chilli flakes (optional)
• juice 1 lime
• handful roughly chopped coriander
• pilau rice, to serve

Method

1. To make the curry, heat the oil in a wide, heavy-based pan and brown the chicken in batches, then set aside. In the same pan, and keeping the heat low to medium, cook the onion for 10 minutes, or until softened and browned. Add the ginger and garlic, along with a splash of water, and cook for 5 minutes, until all the moisture evaporates.
2.  Add the chilli, cumin, coriander, fennel seeds, cinnamon stick and tomato purée, and season well. Cook for a further 5 minutes, stirring continuously, then return the chicken to the pan with the stock and bring to the boil. Cover and leave to simmer on a very low heat for 2 hours.
3.  To make the salad, add the tomatoes, onion and chilli to a small bowl and toss in the lime juice. Season well and leave to stand for 20 minutes. Then mix the coriander through the salad.
4. To serve, top the curry with coriander, and serve with pilau rice and the tomato salad.