This is a pretty simple and effective curry that anyone could make! When I first started trying to make a curry I used to use way too many spices by just chucking them all in, then I found a really complicated recipe that took hours to prepare. With lots of trial and error I have discovered that it really is a simple dish to make if you know the basics and less is more with the spices!
Curry is always looked at as an unhealthy option as the takeaway curries come floating like an island in ghee but you can use as much or little oil as you need really as long as things are cooking. I do always add a knob of butter at the end though.
The veg (beans and peppers) in this is optional, I just wanted to add a bit more texture and had some green beans that needed using up so don’t feel like you have to add them. You could also use a different type of meat if you would prefer.
Make sure you start quite early as you need time to marinade.
1 packet of chicken thighs – skinless and boneless cut into chunks. ( or breast if you prefer)
3 cloves of garlic peeled
4cm ginger peeled
1 tsp turmeric
2 onions, one diced and one sliced
1 small red pepper cut into squares
1 small green pepper cut into squares
a handful of green beans trimmed and cut in half.
2 red chillis – de seeded and chopped
1 tbsp Tomato pureé
3 tbsp dessicated coconut
1 small cinnamon stick
300 ml chicken stock
Salt and black pepper
Fresh coriander to garnish
Knob of butter
1.5 tsp Fennel seeds
1.5 tsp Cumin seeds
1.5 tsp Corriander seeds
1 dried chilli
1/2 a star anise.
Toast the spices in a dry frying pan for a minute and then crush with a pestle and mortar or grind.
Add a splash of water and blend the garlic and ginger together into a past ( you could buy garlic and ginger paste if you wanted to make it easier.) Pu the chicken in a bowl and add the paste along with the turmeric and a good grind of black pepper and salt and leave to marinade for at least 1 hour if not overnight.
When you are ready to cook, heat some oil in a frying pan and gently fry the onion, peppers, green beans, and chilli until going soft. Season with salt and put aside.
add a splash more oil and then fry the chicken for a few minutes to seal then add all the vegetables back into the pan and add the cinnamon, spice mix, tomato pureé and coconut and fry for around 5 minutes making sure it doesn’t stick to the bottom of the pan.
Add the stock and simmer for 30 minutes until the chicken is cooked and the sauce has thickened then stir through some butter and check the seasoning and add salt if required.
Sprinkle with fresh coriander and serve with rice and naan or chappati.
I was too hungry and my mouth was watering so there isn’t a very good photo this time just an iphone snap! I may update next time I make this which will probably be very soon!
ps – I ALWAYS use Tilda basmati rice..