📝 About This Recipe
This storied dish is a fragrant bridge between the British Raj and the American South, tracing its roots back to the 19th-century spice trade. Our modern British interpretation features succulent chicken thighs braised in a velvety, tomato-based curry sauce spiked with Madras spices, sweet currants, and toasted almonds. It is a comforting, mildly spiced masterpiece that perfectly encapsulates the sophisticated fusion of Eastern aromatics and Western heartiness.
🥗 Ingredients
The Chicken
- 8 pieces Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
- 2 tablespoons Ghee or Vegetable Oil (for searing)
The Aromatics & Spices
- 1 large Yellow Onion (finely diced)
- 1 Green Bell Pepper (cored and diced)
- 2 pieces Celery Stalks (finely sliced)
- 3 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1.5 tablespoons Madras Curry Powder (mild or medium heat)
- 1 teaspoon Dried Thyme
The Braising Liquid
- 400 grams San Marzano Tomatoes (canned, crushed by hand)
- 250 ml Chicken Stock (low sodium)
- 1/4 cup Dried Currants (or golden raisins)
Garnish & Finishing
- 1/3 cup Flaked Almonds (toasted until golden)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper, then lightly dredge each piece in flour, shaking off the excess.
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2
Heat the ghee or oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Once shimmering, add the chicken skin-side down.
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3
Sear the chicken for 5-6 minutes per side until the skin is golden brown and crispy. Remove the chicken to a plate and set aside; do not worry if it isn't cooked through yet.
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4
Reduce the heat to medium. In the same pan, add the diced onion, bell pepper, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Add the Madras curry powder and dried thyme. Toast the spices with the vegetables for 60 seconds to wake up the essential oils.
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7
Pour in the crushed tomatoes and chicken stock. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan—this is where the deep flavor lives.
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8
Stir in the dried currants. Bring the sauce to a gentle simmer.
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9
Nestle the chicken thighs back into the sauce, skin-side up. Ensure the crispy skin stays above the liquid line to remain textured.
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10
Cover the pot partially and simmer on low heat for 30-35 minutes, or until the chicken is tender and reaches an internal temperature of 74°C (165°F).
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11
While the chicken simmers, toast your flaked almonds in a dry pan over medium heat for 2-3 minutes until fragrant and golden.
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12
Once the chicken is done, taste the sauce and adjust the seasoning with more salt or a pinch of sugar if the tomatoes are too acidic.
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13
Garnish generously with the toasted almonds and fresh cilantro just before serving.
💡 Chef's Tips
For the best results, use a high-quality Madras curry powder rather than a generic 'curry powder' for authentic depth. If you prefer a thicker sauce, simmer uncovered for the last 10 minutes of cooking. You can substitute chicken thighs with breasts, but reduce the simmering time to 15-20 minutes to prevent drying out. Always toast your almonds fresh; the oils in pre-toasted nuts can turn rancid and lose their crunch. If the sauce feels too spicy, stir in a tablespoon of cold butter or a dollop of yogurt at the end to mellow it out.
🍽️ Serving Suggestions
Serve over a bed of fluffy Basmati rice or buttery saffron rice to soak up the sauce. Pair with a side of warm garlic naan or crusty sourdough bread. A crisp, dry Riesling or a light Pale Ale cuts through the richness of the spices beautifully. Serve with a side of mango chutney or a cool cucumber raita for a traditional touch.