Step-by-Step Instructions

1. 1.Prepare Chicken

   Cut the Maple Leaf Prime chicken thighs into big chunks.

2. 2.Toast Whole Spices

   Heat oil in a wok or large pan. Add whole spices (star anise, cinnamon stick, cardamom pods, and dried red chili) to the hot oil and let them toast up until fragrant.

3. 3.Sauté Onions

   Add the finely chopped onions to the wok and sauté until they are soft and translucent.

4. 4.Add Ground Spices and Aromatics

   Stir in the cayenne chili powder, coriander powder, and turmeric powder. Grate fresh garlic and ginger directly into the wok and mix well.

5. 5.Cook Tomato Passata

   Pour in the tomato passata and cook it down, stirring occasionally, until it becomes nice, jammy, and sizzly, about 3-5 minutes.

6. 6.Add Chicken and Season

   Add the cut chicken chunks to the wok. Season generously with kosher salt.

7. 7.Cook the Curry

   Give the chicken and spices a good mix to ensure the chicken is well coated. Cover the wok with a lid and cook for 15 minutes, or until the chicken is cooked through and tender.

8. 8.Garnish and Serve

   Uncover the wok. Garnish the finished curry with fresh curry leaves and chopped fresh coriander. Serve hot with basmati rice and parathas, and optionally with sliced red onions.

9. 9.Prepare Grilled Cheese (Optional)

   For a grilled cheese variation, layer leftover chicken curry onto thick-cut bread, top with plenty of shredded cheese, and cover with another slice of bread.

10. 10.Cook Grilled Cheese (Optional)

    Cook the sandwich in a pan until both sides are golden brown and the cheese is melted and gooey.