COLD DAY HOT CHICKEN CURRY

COLD DAY HOT CHICKEN CURRY

serves 4

01 Ingredients

  • 850g skinless chicken thighs/legs on the bone 

  • 1 large onion finely chopped

  • 3 large garlic cloves crushed and finely chopped

  • ½ cube organic chicken stock dissolved in 40ml hot water 

  • 1 tin chopped Italian tomatoes

  • 250gr Italian tomato passata 

  • Large tbs coconut oil

  • salt

Spices

  • 1tbs whole fenugreek  

  • 1tbs whole cardamom 

  • 1tbs whole cumin seeds

  • 1 tbs ground tumeric 

  • 1 heaped tbs fresh crushed ginger 

  • 2 heaped tbs good quality medium or hot curry powder 

  • 1 heaped tbs red leaf masala

  • 2 tbs dried red eye chilli powder

  • 2 star anise

  • 2 large curry leaves

Garnish

  • Fresh sweet basil sliced

  • Almond nuts roasted in a pan 

  • Red eye chilli finely sliced

02 Preparation

  1. Heat the coconut oil on medium in a large stainless steel pot. Add the onion and garlic. Reduce heat and simmer on low till translucent, about 5 min 

  2. Toast the first 3 whole spices in a pan for a few minutes on medium heat, till they give off their aroma, cool and then grind in a coffee grinder or with a mortar&pestle

  3. Still on low heat, add the 3 spices to the onion mix, stir and add the turmeric, ginger, curry powder, and red leaf masala. 

  4. Stir and toast for another 1 minute

  5. Add the chicken pieces, and stir them into the spice mixture till they are covered and slightly browned, for around 2 minutes, being careful not to let the spices burn

  6. Add the chopped tomatoes, the tomato passata, the red eye chilli powder, star anise, and the curry leaves

  7. Add the chicken stock and some salt to taste

  8. Cover with the lid, raise the heat and bring to the boil

  9. When boiling, reduce the heat, and simmer for around 45minutes with the lid partially open , or until chicken is cooked, stirring occasionally to distribute the onions and spices

  10. The sauce should be thick and coating the chicken

03 Plating

Plate 2 - 3 portions per person in a bowl. Roughly break up the nuts and garnish the chicken with the chopped basil, chillies and the chopped nuts. Serve with naan bread, roasted sweet potato, yoghurt and a bowl of small cubes of cucumber

Cook’s Notes

Bones impart deeper, more complex  flavours. If you prefer your curry without bones, allow the chicken to cook a bit longer and let the meat fall off the bone. Remove the bones

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