AuthorCarol RidehalghCategorySimple Spicy SuppersDifficultyIntermediateI have been experimenting with curry recipes for many years but I am no expert. I just wanted to share this with you because I have had such wonderful feedback. It is adapted from Atul Kochhar's 'Murg Tariwali' home-style chicken curry and delivers on both flavour and simplicity.
Perhaps you are wondering why I would adapt an already excellent recipe? It is simply because some people, like myself, can't tolerate/don't like whole spices in their curry yet appreciate the flavour and authenticity that they give. My version also yields a bit more sauce than the original recipe. It makes a generous 8-10 servings and any leftovers will freeze well.
Dice the chicken into smallish chunks and put to one side/chill
Crush the cardamon pods with the flat blade of a large knife then put all the whole spices into a cotton spice bag (optional) Tie the bag securely.
Heat the oil in a heavy based pan large enough to hold all the ingredients.
Add the spice bag, the bay leaves and cinnamon stick and stir over a low heat for a couple of minutes, then turn off and leave to infuse.
Meanwhile finely chop the onions.
Reheat the oil and add, stir in well then lower the heat. Set the timer for 10 Minutes Stir the onions occasionally to avoid burning.
Peel and grate the ginger root and stir in.
Peel and finely chop the garlic. Add when the timer goes, stir and pull the pan off the heat
Put the pan back over the heat and tip in all the chicken, stir well.
Now add the ground/powdered spices and sea salt, stirring to coat the chicken. Cook approx. 5 minutes
Add the passata to the pan, stir and bring up to simmering point.
Put the lid partially over the pan and simmer for 12 Minutes just to cook the chicken through.
Pour into another pan to start the cooling process immediately.
When cold put into the fridge overnight or until ready to reheat.
Preheat the oven to 150°C
Bring the curry back up to simmering over a low heat stirring from time to time. Simmer for 10Minutes
Put the lid on and pop into the oven for 20 minutes or until you are ready to serve.
Just before serving stir in the baby spinach (optional) and most of the chopped coriander, reserving a little to garnish.
Ingredients
Directions
Dice the chicken into smallish chunks and put to one side/chill
Crush the cardamon pods with the flat blade of a large knife then put all the whole spices into a cotton spice bag (optional) Tie the bag securely.
Heat the oil in a heavy based pan large enough to hold all the ingredients.
Add the spice bag, the bay leaves and cinnamon stick and stir over a low heat for a couple of minutes, then turn off and leave to infuse.
Meanwhile finely chop the onions.
Reheat the oil and add, stir in well then lower the heat. Set the timer for 10 Minutes Stir the onions occasionally to avoid burning.
Peel and grate the ginger root and stir in.
Peel and finely chop the garlic. Add when the timer goes, stir and pull the pan off the heat
Put the pan back over the heat and tip in all the chicken, stir well.
Now add the ground/powdered spices and sea salt, stirring to coat the chicken. Cook approx. 5 minutes
Add the passata to the pan, stir and bring up to simmering point.
Put the lid partially over the pan and simmer for 12 Minutes just to cook the chicken through.
Pour into another pan to start the cooling process immediately.
When cold put into the fridge overnight or until ready to reheat.
Preheat the oven to 150°C
Bring the curry back up to simmering over a low heat stirring from time to time. Simmer for 10Minutes
Put the lid on and pop into the oven for 20 minutes or until you are ready to serve.
Just before serving stir in the baby spinach (optional) and most of the chopped coriander, reserving a little to garnish.