Chicken Curry

Method

1. Put the 150 g of diced chicken thigh in a bowl with the 2 tbsp of natural yogurt, mix so every piece is coated, cover and leave at room temperature for 20 minutes (or up to 4 hours in the fridge). The yogurt tenderises the meat and helps the sauce cling.
2. Heat the 1 tbsp of vegetable oil in a small heavy-based pan or karahi over medium heat. Add the 100 g of finely chopped onion with a pinch of salt and fry for 8-10 minutes, stirring often, until soft, deep golden and shrunken — this colour is the backbone of the curry, so do not rush it.
3. Lower the heat, stir in the 2 cloves of crushed garlic, the 2 tsp of grated ginger and the 1 slit green chilli, and fry for 2 minutes until the raw garlic smell goes. Add the 1 tsp of ground coriander, 1 tsp of ground cumin, 0.5 tsp of turmeric and 0.5 tsp of Kashmiri chilli powder with a tablespoon of water to stop them catching, and fry for 1 minute until fragrant.