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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 68 |
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Gunga Din stopped by the other day and got a bit miffed because we were having Mexican, not his favorite. Bit of cheek that, showing up with no warning and expecting us to have marinated BBQ goat with saffron rice, or some such, ready. Read more . Well, can’t have Mr. Din miffed, him being a celebrity and all, so I promised to make up a super fine chicken curry for his next announced visit. Here’s the recipe for that. Now Gunga has tweaked this a bit and given it five fingers, he’s not much on forks, says they get in the way of the food, so I hope you like it. Ingredients:
• 1 medium onion, coarse chopped |
• 4 tbsp vegetable oil |
• 3cm/1in piece fresh ginger root, grated |
• 2 garlic cloves, chopped fine |
• 1 medium russet potatoes, washed & cut into bite sized chunks |
• 1 med carrot cubed |
• 1-2 mild green chilies, seeded and chopped |
• 1/2 tsp ground coriander |
• 1/2 tsp ground cumin |
• 2 tsp top quality curry powder (more or less to taste) |
• 1/4 tsp ground turmeric |
• salt and freshly ground black pepper |
• 200ml water |
• 1 – 1 1/2 lb boned or boneless chicken cut into large cubes |
• 2 tbsp yogurt (more or less) |
• 1/2 cup coconut cream |
• 1 lime (or lemon) |
• a small bunch of coriander leaves |
• cooked rice, to serve |
Directions:
1. 1. In a large heavy-based saucepan fry the onion & garlic in the vegetable oil about ten minutes, stirring occasionally until it turns an even golden brown
2. 3. Meanwhile, peel and grate or finely chop the ginger.
3. 4. Seed the chilies and chop medium fine
4. 5. Measure the ground spices into a small bowl. Add the ginger and chile to the pan, stir them around and fry for another minute or so. Then add the spices in the cup into the onions. Fry the spices + salt & pepper for a minute or two, stirring constantly
5. 6. Pour in the water and the coconut cream, bring to the boil, turn down the heat a little and let the sauce simmer for 5minutes or so.
6. 7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 10 – 15 minutes and add the potatoes, & carrots then cook an additional 20 minutes or so, stirring occasionally.
7. 8. Now add the yogurt and stir it in. When the sauce is gently bubbling again cut the lime in half and squeeze its juice into the sauce. Stir and taste and decide whether you want to add the second half.
8. 9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice. Bon Appétit
9. This curry is a bit stiff so if you want it more liquid just add some water (beer is good).
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