I have made many chicken curries in my time, going back 20 years when I really fell in love with Indian food on a backpacking trip around the Golden Triangle of Delhi, Jaipur and Jaiselmer. But this is the best I’ve ever tasted.
It came about as a result of a Leftovers Conundrum. I’d cooked these fantastic Lamb Neck Tikkas and was left with half a litre of stock. I can’t bear to throw anything away, so wondered what it would be like to cook chunks of boneless chicken thigh in it, with a 100ml of double cream to finish it.
I’ve made the Lamb Tikka twice now – and as good as that is, I only did it so I could produce this.
Serves 2-4
6-8 boneless chicken thighs, cut into chunks
500ml lamb tikka stock
100ml double cream
1. Put the chicken and stock in a slow cooker and cook on LOW for 3-4 hours.
2. Transfer to a saucepan and add the cream. Bring to the boil to reduce the sauce.
3. When the sauce is thick and sticks to the chicken, serve with plain naan or wraps and the accompaniment of your fancy. The first time I did this I married it with Lemon Dhal. The second time with Hugh Fearnley-Whittingstall’s Cauliflower Pakoras.
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