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Anjula Devi: First home, first meal

Anjula Devi

anjula-devi33307rsNow you can enjoy a traditional curry in the comfort of your home. Celebrated chef, Anjula Devi has created this authentic recipe for chicken curry, which is bound to be a huge success with friends and family

Anjula Devi

Ingredients (Serves 4)

Preparation time 30 minutes
Cooking time 75 minutes
Marinate overnight

750g boneless and skinless chicken thighs, cut into bite-size pieces

For the Marinade
150g natural yoghurt
Juice of one freshly squeezed lemon
1 teaspoon pulped garlic
1 teaspoon pulped ginger
1 teaspoon tomato paste
2 tablespoons tamarind pulp
Key Spices
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 inch piece of cassia bark
1 bay leaf
1/4 teaspoon turmeric powder
1 teaspoon red chilli flakes
Warming Spices
1 teaspoon fenugreek leaves, soaked in 2 tablespoons of hot water
4 green cardamoms, lightly bashed
2 cloves
Wet Ingredients
4 tablespoons vegetable oil
2 medium onions, finely chopped
400g good quality tinned chopped tomatoes
1 teaspoon grated jaggery
1 teaspoon pulped garlic
1 teaspoon pulped ginger
2-4 fresh finger green chillies, pierced
(add less for a milder curry)
6-8 curry leaves, ripped
140ml water (more if you prefer thinner sauce)
2 teaspoons tamarind pulp
Small bunch of fresh coriander, chopped
Zest of one lemon


  1. Place the chicken thighs in a large bowl, add the marinade ingredients, stir and coat well. Cover the bowl and place in the fridge overnight.
  2. Remove from the fridge and allow the chicken to come to room temperature.
  3. Take a small dry frying pan, set on a low heat and warm through the cumin, coriander and mustard seeds. This should only take 1 minute. Remove from the heat, add to a pestle and mortar and grind coarsely.
  4. Take a large sauté pan, add the oil and warm on a low heat then add the onions, cassia bark and bay leaf. Sauté for 5 minutes.
  5. Add the turmeric and red chilli flakes, stir and cook for a further 2 minutes.
  6. Add the tomatoes and jaggery and continue to sauté for a further 10 minutes at least, stirring occasionally.
  7. By cooking these ingredients for a little longer, your curry will definitely taste better.
  8. Now add the garlic, ginger and green chillies and continue to cook for 2 minutes.
  9. Add the contents of the pestle and mortar, stir well and continue to fry until the mixture resembles a paste and the oil starts to separate from the onions and tomatoes. If the ingredients start to become a little dry or the spices start to burn, add a little water.
  10. Add the marinated chicken and fresh curry leaves. Turn the heat up to medium, stir really well and allow the chicken to seal for at least 5 minutes, stirring frequently.
  11. Add the water and bring to the boil then immediately reduce to a simmer.
  12. Add the fenugreek leaves, green cardamoms, cloves and tamarind and place the lid on the pan. Cook for 25 minutes or until the chicken is tender and the sauce is thick.
  13. Remove from the heat and stir in the fresh coriander and lemon zest.
  14. Leave for 5 minutes before serving with chapattis or rice.

Authentic Indian Food, exclusively available at Lakeland, £5.99. Order online at or on 015394 88100

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