Chicken curry
1 HOUR 15 MINUTES | SERVES 4 | EASY | GF
In the restaurant they serve this dish garnished with deep-fried gotukola, which is a herbaceous plant found in Asia. Swap this for fried curry leaves and a pinch of dried chilli flakes, if you like.
vegetable oil 2 tbsp fenugreek seeds º tsp curry leaves 8 onions 2 medium,
thinly sliced garlic 6 cloves,
finely chopped ginger a thumb-sized piece,
finely chopped ground turmeric 1Ω tsp
mild chilli powder 1 tsp
white wine vinegar 2 tbsp
tomatoes 2,
peeled and chopped cardamom 6 pods,
cracked cloves 5, cracked
cinnamon 1
stick lemongrass 1 stick,
bruised pandan leaf 5cm piece (optional)
skinless chicken thighs 8
coconut milk 400ml
tin lemon juice 2 tsp
cooked rice to serve
ROASTED CURRY POWDER cardamom 4 pods,
seeds extracted and shells discarded basmati rice 1 tsp
coriander seeds 1 tsp
cumin seeds 1 tsp
black peppercorns 1 tsp black mustard seeds 1 tsp fennel seeds 1 tsp cloves 4
• To make the roasted curry powder, put all of the ingredients into a large, deep frying pan and cook over a medium heat for 2-3 minutes or until lightly browned and smelling toasty. Cool, then grind using a pestle and mortar or spice grinder. This will make more than you’ll need but will keep in an airtight jar for a month.
• Heat the vegetable oil and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger, and fry gently for 10 minutes or until the onion is soft. Add the ground turmeric, chilli powder, 2 tsp of the roasted curry powder and the vinegar, and stir well.
• Add the tomatoes, whole spices, lemongrass and pandan leaf, if using, then add the chicken and season. Stir to coat the chicken pieces in the spices, cover and cook for 10 minutes over a medium heat. Add the coconut milk, cover and cook on low for 30-40 minutes or until the chicken is tender. Stir in the lemon juice and serve with rice.
PER SERVING 459 KCALS | FAT 31.8G SATURATES 17.5G | CARBS 12.5G | SUGARS 7.8G FIBRE 3.4G | PROTEIN 29.1G | SALT 2.6G