Darren Robertson's warming chicken curry
Serves: 4 Prep Time: 15 mins Cook Time: 30 mins
Ingredients2 tsp each cumin & coriander seeds, toasted
1 tsp fennel seeds, toasted
1 tsp garam masala (Indian spice mix)
1/3 cup (80ml) ghee (substitute sunflower oil)
3 curry leaf sprigs
2 onions, chopped
6 garlic cloves
15g each ginger & turmeric, thinly sliced
1 long red chilli
1 coriander stalk (root intact), scrubbed, plus extra coriander sprigs to serve
4 cardamom pods
400g can chopped tomatoes
2 cups (500ml) chicken stock
1kg chicken drumsticks, end joints removed
3 tomatoes, chopped
2 tsp each fish sauce & light soy sauce
Chopped roasted almonds, Greek yoghurt, lime wedges & cooked basmati rice, to serve
Method
- Using a mortar and pestle, pound cumin, coriander, fennel and garam masala to a fine powder and set aside.
- Melt 1 tbs ghee in a large saucepan over medium-high heat. Add curry leaves and cook, stirring, for 30 seconds or until fragrant. Transfer to a food processor with spice mixture, onion, garlic, ginger, turmeric, chilli, coriander stalk and 2 tbs ghee, and whiz to a paste.
- Heat remaining 1 tbs ghee in a large, wide saucepan over medium-high heat. Add curry paste and cardamom pods, and cook, scraping the bottom of the pan with a wooden spoon regularly, for 6 minutes or until paste is darkened and sticking to the bottom of the pan.
- Add canned tomatoes, stock and chicken. Increase heat to high and bring mixture to the boil. Reduce heat to a gentle simmer, cover and cook for 20 minutes or until chicken is cooked through. Stir through fresh tomato, fish and soy sauce.
- Transfer to a serving dish. Scatter with almonds and serve with yoghurt, extra coriander sprigs, lime wedges and rice.
Recipe + Image via Delicious