2 large onions, roughly chopped
6 garlic cloves, crushed
1 tbsp vegetable oil
8cm piece fresh ginger, roughly chopped
4 chicken thighs, cubed
2 tsp cumin seeds
2 tsp fennel seeds
2 bay leaves
1 cinnamon stick
6 tbsp groundnut oil
1 tbsp ground coriander
1 tbsp ground turmeric
2 tbsp tomato purée
1 tsp salt
600ml chicken stock or coconut milk

1. Place the chopped onions, garlic and ginger in a food processor and blitz to make a paste.
2. Heat the vegetable oil in a pan and cook the chicken for a few minutes per side until browned. Remove from the pan and set aside. 
3. Add the cumin seeds, fennel seeds, bay leaves and cinnamon stick to the same pan and allow to sizzle for one minute.
4. Add the oil and, once hot, pour in the paste from the food processor and fry for 10-15 minutes until golden brown.
5. Add the ground spices, tomato purée and salt and pour in the chicken stock or coconut milk, depending on whether you want a creamy curry.
6. Return the chicken to the pan and bring it to a simmer for 10 minutes until thickened. 

Per Serving 209cals, 0.8g (0.3g saturated), 42.8g carbs (1.6g sugars), 6.6g protein, 1.5g fibre, 0.331g sodium