Melbourne chef Shane Delia shares a flavour-packed chicken curry dish using Ardmona Rich & Thick Classic tomatoes.
CHICKEN, TOMATO & COCONUT MILK CURRY SERVES 4
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.