Crispy Garlic Tarka Chicken Curry

1. Cook the onion

Heat the oil in a large pan over a medium heat.

Add the onion and cook for 8–10 minutes, stirring regularly, until soft and golden.

2. Add the curry paste

Add Shemin’s Indian Curry Paste with a splash of water.

Cook for 1–2 minutes, stirring regularly.

3. Add the chicken

Add the chicken and stir until thoroughly coated in the paste.

Cook for 4–5 minutes, stirring occasionally.

4. Simmer the curry

Add the chopped tomatoes and 100ml water. Stir well and bring to a gentle simmer.

Cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Add another splash of water if needed.

5. Finish the curry

Stir in the lemon juice and most of the coriander.

Taste the curry and add a little salt only if needed. Keep the curry warm while you make the tarka.

6. Make the crispy garlic tarka

Place the ghee or oil and sliced garlic in a small frying pan over a medium-low heat.

Cook for 3–4 minutes, stirring regularly, until the garlic begins to turn pale golden.

Add Shemin’s Cumin Seeds and Shemin’s Kashmiri Chilli. Cook for another 30 seconds until sizzling and fragrant, then immediately remove the pan from the heat.

7. Pour over and serve

Carefully pour the hot garlic tarka over the curry.

Scatter over the remaining coriander and serve immediately with steamed basmati rice, warm Shemin’s Indian Breads and Shemin’s Mango Chutney.