Spice and sun, twice the fun
I’m not sure why I have been craving curry during the extended heatwave we have been experiencing around New Zealand, but somehow the spiced food (and a cold beer) seem to make a change from barbecued meat and mounds of salad.
This curry is super simple to prepare, spiced but not overly hot (unless you want to go for a bit more grunt with the chilli powder). Using chicken thighs means that the meat stays moist and tender, and it can easily be made a day ahead and gently reheated.
I like my naan quite small but you can modify the amount you make to have a size that suits you – and for more of a garlicky hit add a few cloves of crushed garlic to the melted butter for brushing over them after cooking. On the side I would serve some simple steamed green beans – or perhaps a green bean salad if you prefer a cold side at this time of year. Marinade:
1 thumb ginger, peeled and roughly chopped 3 cloves garlic, crushed 1 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon garam masala Sea salt and freshly ground black pepper
cup Greek natural yoghurt 800g skinless chicken thighs Curry: 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon cumin seeds 1 onion, finely sliced 1 thumb ginger, grated 4 cloves garlic, crushed 400g crushed, sieved tomatoes 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon garam masala teaspoon chilli powder teaspoon ground fenugreek cup cream cup fresh coriander to garnish 2 teaspoons black sesame seeds to garnish (optional)
cup Greek natural yoghurt to serve Marinade: Put the ginger, garlic, spices and yoghurt in a small food processor and whiz to a paste.
Put into a large sealable container.
Trim the excess fat from the chicken thighs and cut each one into about three pieces.
Place the chicken pieces into the marinade and fold to coat well.
Cover and refrigerate for six hours or over night. Easy chicken curry: Heat the olive oil and butter together in a large heavy bottomed pot.
Add the cumin seeds and cook for one minute then add the onion and cook over a medium heat for 8-10 minutes until the onion is softened but not coloured.
Add the ginger and garlic, cook for two minutes then add the tomatoes and spices. Bring to a boil then reduce the heat to a simmer for five minutes then add the chicken.
Cover and cook for 15 minutes, then remove the lid, add the cream and cook for a further 10-15 minutes until the chicken is cooked through and the sauce is slightly reduced.
Season to taste with salt and pepper.
Serve the curry on basmati rice, with a dollop of yoghurt, fresh coriander, black sesame seeds and flat breads on the side.
Give a quick mix to combine then add the yoghurt, milk, oil and garlic.
Mix for 2-3 minutes until smooth (this can also be done by hand by kneading for five minutes).
Tip out on to a well-floured bench and knead a little more so that the dough is soft but not too sticky.
Roll the dough into a sausage shape, about 48cm long and cut into 8-10 pieces (8 for medium, 10 for small naan).
Roll each dough piece into a smooth ball, cover with a tea towel and leave to sit for 15 minutes.
Either gently roll with a rolling pin or flatten each ball with the heel of your palm into a rough oval about cm thick.
Heat a large frying pan over a medium high heat and dry fry the naan in batches of two at a time, for one minute each side or until puffed, golden and cooked through. As they come out of the pan brush with a little melted butter and sprinkle with extra sea salt. Recipes, food styling and photography by Sarah Tuck.