Guest chef Jen Petrovic reveals how to make the best chicken curry

It’s the secret to next-level curry flavour, my Indian chef friend tells me. Who’d have thought it?

Oh yeah: Jen Petrovic’s chicken curry.

I work with an Indian chef who says no reputable Indian restaurant would ever serve a curry on the day it is made. So feel free to keep this dish in the fridge for a couple of days, and then enjoy the enhanced flavour.

Chicken curry

2 onions, peeled

2 tablespoons olive oil

1 cinnamon stick

2 cardamom pods, lightly bruised

2 whole cloves

600g boneless chicken thighs, diced

1 tablespoon ground cumin

1 tablespoon ground coriander

¼ teaspoon ground turmeric

¼ teaspoon salt

4 tomatoes, diced (or a can of diced tomatoes)

1 teaspoon grated fresh ginger

2 garlic cloves, crushed or grated

1 teaspoon garam masala

100g (2 cups) baby spinach, washed

To serve

Steamed rice

Plain or Greek yoghurt

Fresh coriander, to garnish

Purée onions in a food processor and set aside. In a large saucepan heat half the oil, then add whole spices and cook until fragrant (about 1 minute). Add chicken and brown on all sides. Remove whole spices and chicken from the pan and set aside.

Heat remaining oil in the saucepan, then add puréed onion. Cook over a medium heat for about 20 minutes, stirring regularly. Add a little water to stop the onion from sticking. It should turn a nice golden colour. Add ground cumin, coriander, turmeric and salt to the pan, and cook for 5 minutes. Add tomato and return chicken and whole spices to the pan. Cover with a lid and simmer for 20 minutes. Add ginger, garlic and garam masala, and cook for a further 5 minutes. Remove from heat, leave to cool and store in the fridge (it also freezes well). When ready to serve, reheat the curry, stir through baby spinach and serve with rice and yoghurt. Garnish with fresh coriander, if desired. Serves 4

Edited extract from The Plan Buy Cook Book by Jen Petrovic and Gaby Chapman (Hardie Grant Books, $29.99). Photography: Bec Hudson