Chicken Curry

All curries are good party dishes as they can be made well in advance, the previous day if necessary, and reheated just

before serving. If you like a mild curry, omit the green chilli and halve the amount of chilli powder. Serve the curry

with plain boiled rice, a bowl of yogurt, various fresh chutneys and poppadums. Wine should not be served with a curry but

a well-chilled lager is just right.

3 lb. chicken pieces (at least 2 pieces per person)

2 teaspoons salt

3 teaspoons turmeric

4 tablespoons vegetable oil

1 large onion, finely chopped

2 garlic cloves, finely chopped 2-inch piece root ginger, peeled and finely chopped 1 green chilli, finely chopped

3 teaspoons ground coriander

1½ teaspoons ground cumin

1 tablespoon garam masala

1 teaspoon chilli powder

1 lb. canned peeled tomatoes, drained and sieved 2-inch slice of creamed coconut

1 tablespoon chopped coriander

leaves

Dry the chicken pieces with kitchen paper towels. Combine

1 teaspoon salt and 2 teaspoons turmeric on a plate. Rub the chicken pieces all over with this mixture.

Heat the oil in a large, deep frying-pan or saucepan over high heat. Add the chicken pieces, reduce the heat to mod-erate and fry them lightly on all sides for about 5 minutes, using tongs to turn them. Remove the chicken pieces and set them

aside on a plate.

Add the onion to the casserole or pan, adding more oil if necessary. Fry the onion, stirring occasionally, for about 8

minutes or until it is soft and lightly coloured. Add the garlic, ginger and green chilli and fry for a further 4 minutes.

Put the ground coriander, cumin, garam masala, chilli powder and the remaining teaspoon of turmeric in a cup with

2 tablespoons of water and mix to a paste. Add the paste to the frying-pan and, stirring frequently, fry the spices for 8

minutes. If the mixture becomes too dry, add 2 to

3 tablespoons of water.

Add the sieved tomatoes and the re-maining teaspoon of salt. Stir to mix and put in the chicken pieces. Lower the heat, cover the pan and simmer for 40 to

minutes or until the chicken pieces are tender.

Add the creamed coconut and stir until it has completely dissolved. Cook for 10 minutes. Stir the curry and taste it, then add salt and a teaspoon of sugar, if necessary. Stir in the chopped coriander leaves and serve hot with plain boiled rice.

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