Harissa Butter Chicken Curry
A gorgeous, warming curry that's easy to make in one pot and is guaranteed to put a smile on your face!
Ingredients
- Olive oil
- 1 large red onion
- 4 cloves of garlic
- 2.5 inches fresh ginger finely sliced
- 1-2 red chillies depending on your spice tolerance
- 50 g butter
- 3 tbsp harissa I use shop bought paste
- 1 tbsp garam masala
- 1 tsp turmeric
- 8 chicken thighs can do skin or no skin, I alternate
- 2 tbsp tomato puree
- 300 ml chicken stock
- 250 ml single cream
- 3 tbsp sugar
- Fresh coriander
- Salt and pepper
Instructions
- Preheat the oven to 200C (for a fan oven).
- Heat the oil in the pan over a low head and add the onion. Sweat down until soft (usually takes 3-5 minutes).
- Add in the garlic, ginger and chilli and cook on a low heat for a further 3-5 minutes - until the garlic goes golden and before it turns brown.
- Add in the butter, the harissa and the spices (garam masala and turmeric) and stir until it forms a thick paste. Add in the chicken and try and coat it in the sauce as much as possible (without flinging it all over the kitchen - which I do regularly).
- Once the chicken is coated, add in the tomato puree, chicken stock and cream. Cover the pan with a lid and put in the oven for 45 minutes.
- Once out of the oven, return to the stove over a medium heat to evaporate off some of the water (usually for the time it takes for my rice to cook - about 10 mins).
- Add in the sugar to taste and stir. It should taste sweet and creamy. I sometimes add in black pepper here if I think it's needed. Once cooked sprinkle some chopped fresh coriander on top.
- Serve with rice, paratha/naan and a good dollop of natural yoghurt on the side.
Notes
If you want to make the yoghurt fancy, add the juice of one lime, a handful of chopped coriander and salt to 250g of natural yoghurt.