Described as an instant classic (by my husband). This is a gently fierce curry, warming enough to counter the coldest of Spring evenings but fresh enough to satisfy a change of appetite.
- 150g wild garlic leaves
- 200ml Greek yoghurt
- 2 tablespoons rapeseed oil
- 1 large brown onion, chopped
- 3cm ginger, peeled and grated
- 2 green finger chillies, very finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1/3rd teaspoon turmeric
- 8 boneless skinless chicken thighs
- ¾ – 1 teaspoon salt
Wash the wild garlic, cut off the stalks and leave a third of the leaves to one side. Roughly chop the rest and throw into a blender along with the Greek yoghurt and blitz. Leave to one side.
Heat the oil in a large lidded frying pan over a medium heat and when hot, add the onion. Fry until translucent then add the ginger, green chillies, cumin, black pepper and turmeric and fry until the onions are golden (another 5 mins). Then add the chicken thighs, stir to mix and cover with the lid. Cook for 20 minutes, turning every now and then.
Turn down the heat, add the wild garlic and yoghurt mixture and the salt, stir to mix and cover for 5 minutes. Check the consistency of the sauce, you might need to add a little splash of water. Add the remaining whole garlic leaves and cover for another 5 minutes until wilted.
Serve hot with rice, naan or roti. A little mango chutney won’t go amiss either.