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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat dry chicken.
Sear skin-side down in oil until golden. Season with 1/2 tsp salt.
Flip, sear the other side, add a pinch of salt.
Remove and set aside.
In the same pan, sauté garlic and ginger.
Add onions and a pinch of salt, cook until soft.
Stir in bay leaves, tomato paste, cilantro stems, and all spices.
Deglaze with wine or water.
Add tomatoes, then enough water/stock to submerge chicken.
Return chicken, cover, and simmer on low until tender and curry is saucy (30-40 min).
Finish with butter, garnish with cilantro. Adjust seasoning.
Serve with steamed white rice.
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Substitute red wine with water for a non-alcoholic version.
Can I use boneless chicken thighs?
Yes, but the cooking time may be slightly reduced.
What can I use instead of cilantro?
You can use parsley if you prefer.
Is there a substitute for tomato paste?
You can use tomato puree, but the flavor will be slightly different.
Can I make this dish spicier?
Increase the amount of chilli flakes for more heat.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
