Handi Chicken (Slow-Cooked Curry)

• 3 tbsp Sunflower oil
• 2 medium Yellow onion
• 2 tsp Fine sea salt
• 1 medium Green chili pepper
• 25 g Ginger root
• 6 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 500 g Tomato, ripe
• 900 g Chicken thighs, boneless, skinless
• 200 g Yogurt, plain
• 120 ml Double cream
• 2 tsp Garam masala

1. Heat the sunflower oil in a heavy pot over medium heat. Thinly slice the onion and add it with 1 tsp of the fine sea salt. Cook for 12 to 15 minutes, stirring often, until deep golden.
2. Slice the green chilli, peel the ginger and crush the garlic. Stir them into the onions and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and ground turmeric and cook for 30 seconds, stirring constantly.
3. Roughly chop the tomatoes and add them to the pot with the remaining 1 tsp fine sea salt. Cook for 10 to 12 minutes until the tomatoes collapse and the oil begins to separate at the edges. Stir and scrape the base of the pot as needed.
4. Add the chicken thighs and turn to coat in the masala. Reduce the heat to low, cover, and cook gently for 35 minutes, stirring every 10 minutes, until the chicken is tender and the sauce is thick. If it looks dry at any point, add a small splash of water and keep the heat low.
5. Lower the heat and stir in the yogurt a spoonful at a time so it stays smooth. Simmer very gently, uncovered, for 8 to 10 minutes until the sauce looks rich and cohesive. Do not let it boil hard once the yogurt is in.
6. Stir in the double cream and garam masala. Cook for 3 to 5 minutes until glossy and slightly thickened, then remove from the heat and rest for 5 minutes before serving. Taste and adjust with a pinch more fine sea salt if needed.

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