Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe.
2 heads of garlic, cloves peeled
100g/3½oz ginger, peeled
3 tsp rapeseed oil
3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
1 tsp ground turmeric
2 tsp red kashmiri chilli paste
1 tsp tomato purée
salt, to taste
500g/1lb 2oz boneless chicken, cut into pieces
plain boiled rice or chapati, to serve
Make a paste from the garlic and ginger in a food blender.
Heat the oil in a non-stick pan and add the spice mix.
Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.
Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.
Serve with plain boiled rice or chapatti.