My grandson, George, was born yesterday at 00.20 in England. And there’s two more on the way, one due next month and the other in early June – 2015 is the year of new grandkids to add to the six older ones. And in order to celebrate George’s arrival I created a version of chicken curry last night just for him. I hope to share it with him when he’s older. Beer, football and curry – a perfect combination.
There are more versions of chicken curry than I can remember but this one is very tasty and worth the hour or so that it takes to prepare and cook.
Feeds two hungry people
2 chicken breasts, diced and marinated in a bowl with lemon juice and a little turmeric powder
2 medium onions, roughly chopped
2 medium tomatoes, roughly chopped
Big knob fresh ginger, roughly chopped
10 cloves garlic, smashed and peeled
1 tablespoon turmeric powder
1 tablespoon garam masala
2 tablespoons sunflower oil
200ml Greek yoghurt
1 tablespoon tomato puree
1″ piece cinnamon or cassia bark
1 teaspoon chilli powder
200ml dry methi leaves
4 cardamon pods, crushed
4 fresh red chillies, roughly chopped
Water or chicken stock
Whizz the onions, tomatoes, tomato puree, ginger, garlic, chillies and turmeric in a food blender until you have a smooth paste, add a little water if necessary.
In a large pan over medium heat add the oil then when it is shimmering add the paste. Stir every 5 minutes or so until it has taken on a darker colour.
Now add garam masala, chilli powder, cloves, cinnamon, methi leaves and a grind of black pepper. Stir and continue cooking for a minute or two.
Stir through the yoghurt gently.
Adjust the heat so that you have a gentle simmer, stirring occasionally and adding a little water or stock if things start to look a little dry.
Chop the stalks of the coriander and add them to the pan.
The curry will start to take on the look and feel of sauce that you want to smother chicken with so after a total of 30 minutes add the chicken and lemon juices. Stir gently so that everything is coated and cook at a simmer with a lid on the for 30 minutes.
A few minutes before the end of the cooking process add some frozen peas or beans.
Check that the chicken and peas/beans are cooked, turn off the heat and leave for 5 minutes whilst you pour yourself a glass of wine and prepare the coriander leaves which you sprinkle over once served on a big white plate.
Goes well with naan bread or chapattis and home-made mango chutney.
Cheers George and welcome to the world!