bold SPICE

Mel­bourne chef Shane Delia shares a flavour-packed chicken curry dish us­ing Ard­mona Rich & Thick Clas­sic toma­toes.

delicious - - FASTER FOOD. -


4 chicken Mary­lands

1/4 cup (60ml) ex­tra vir­gin olive oil 2 tbs ghee or un­salted but­ter 2 x 410g cans Ard­mona Rich & Thick

Clas­sic toma­toes 1L (4 cups) chicken stock 400ml co­conut milk Cooked bas­mati rice, yo­ghurt, toasted flaked al­monds, toasted co­conut, Thai basil leaves, sliced chilli and fried curry leaves, to serve


1/4 cup (15g) garam masala 1 tbs cumin seeds 2 tsp co­rian­der seeds 1 tsp chilli pow­der 2 tsp fen­nel seeds 2 onions, peeled, chopped 6 garlic cloves 8cm piece (40g) gin­ger, peeled, chopped Roots from 1 bunch co­rian­der, washed 1 tbs salt flakes

For the curry paste, place all in­gre­di­ents in a food pro­ces­sor and whiz un­til smooth.

Pre­heat oven to 200°C. Place chicken, skin-side up, in a casse­role and spread 2 tbs curry paste over top. Driz­zle with oil and sea­son. Bake for 25 min­utes or un­til skin is light golden.

Mean­while, heat ghee in a fry­pan over medium heat. Add re­main­ing curry paste and cook, stir­ring con­stantly, for 10 min­utes or un­til fra­grant and onion is cooked. Add toma­toes and stock, and stir to com­bine. Add co­conut milk and bring to a sim­mer. Cook, stir­ring oc­ca­sion­ally, for 35 min­utes or un­til slightly re­duced. Sea­son.

Re­move chicken from oven and care­fully pour over hot curry sauce. Re­turn to oven and re­duce heat to 160°C. Bake for 50 min­utes or un­til sauce is thick and re­duced and chicken is very ten­der. Re­move from oven and rest for 15 min­utes.

Di­vide rice among bowls and top with curry. Driz­zle with yo­ghurt and scat­ter with al­monds, co­conut, Thai basil, chilli and fried curry leaves to serve.

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