Chicken curry
TOM GREEN combines an array of spices to make a richly-flavoured tomato and coconut milk-based chicken curry for any occasion. Serves 4.
INGREDIENTS
FOR THE SPICE MIX:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
4 green cardamom pods,cracked open
3 black cardamom pods, cracked open
3 cloves
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon garam masala
FOR THE CURRY:
150ml ghee,or vegetable oil
8 corn-fed chicken thighs, bone in,
knuckles trimmed either end
3 onions,finely sliced
2 stalks celery, finely sliced
2 cloves garlic,chopped
2 red chillies, chopped
2 thumb-size pieces root ginger,grated
2 tablespoons tomato purée
500g chopped tomatoes,fresh or tinned
200ml coconut milk
200ml chicken stock
1 lemon, juice only
Bunch of coriander,roughly chopped
TO SERVE:
Cooked pilau rice,naan bread and raita
1) For spice mix: toast cumin,coriander, fenugreek,green cardamom,black cardamom and cloves in a dry frying pan until release of toasted aroma.
Add ground spices and fry for a minute or two,ensuring spices do not burn.
Take off heat and grind spices to powder.
2) For curry: put one-third of the spice mix in a small bowl and stir in a tablespoon of ghee or vegetable oil to make a paste.
Rub spice paste over the chicken in a shallow non-reactive bowl,cover and marinate in a fridge for one to two days. Set aside remaining spice mix,covered.
3) Preheat oven to 160C/140C fan/gas 2. Heat ghee over a moderate flame in a heavy saucepan.
Season the chicken with salt and pepper and add the meat to the pan, skin-side down. Fry until crisp.
Turn the chicken over and cook until browned on the other side.Remove the chicken from the pan and set it aside in a deep baking tray.
4) Add the onion,celery,garlic,chilli and ginger to the pan,and fry over a low heat until softened but not coloured.Add the reserved two-thirds of spice mix.Cook for four minutes.
5) Stir in tomato purée,chopped tomatoes, coconut milk and chicken stock.Bring to boil, then reduce heat and simmer for 10 minutes.
6) Remove the sauce from heat,leave to cool slightly,then blend with a hand-blender until roughly puréed (not completely smooth).Taste and add salt and pepper,if necessary.Stir in the lemon juice and pour sauce over chicken.
7) Cook the chicken in the oven for about one hour until the meat is tender and easily falls away from the bone. Sprinkle over the coriander.Serve the curry with pilau rice, naan bread and raita.