When I was in South East Asia for four months I didn’t miss an English roast dinner or fish and chips, sausages and mash or spag bol. I missed my mum’s Chicken curry. It’s fragrant and comforting and reminds me of cosy Friday night dinners at home, with a glass of red and shite TV (I am only 21 I swear). My mum’s a excellent cook, always experimenting and improvising in the kitchen. Her most recent invention was a beetroot and apple salad, coated in a vividly pink yogurt dressing with gherkin and onion running through it. Packed a punch for the eyes and the mouth!
The spice mix for this curry is tried and tested, but once you’ve got this base she says “you can chuck anything in really”.
INGREDIENTS (serves 4)
- 2 tbs cumin seeds
- 2 tbs coriander seeds
- 1/2 cinnamon stick
- 2 tbs fennel seeds
- 1/2 tbs fenugreek seeds
- 1/2 tbs black pepper corns
- 2 cardamom pods
- 1 clove
- 4 cloves of garlic
- big thumb sized piece of ginger
- 2 medium onions
- 1 tbs olive oil (or coconut oil, or veg oil, whatever)
- 2 fresh chillies
- 4 chicken breasts
- 2 medium carrots
- chicken stock
- tsp coconut cream
- 50g frozen peas
First grind the spice in a pestle and mortar. Then add to the pan and toast until the room smells all spicy.
Chop the onion, garlic and ginger and add to the pan.
Add giant chunks of chilli??
And fry until soft. Then add the chicken, coating it in the spice base.
Peel in the carrots. They’ll break down during the cooking and create a sweet thick sauce later.
Top with enough water to barely cover the chicken and add a chicken stock cube.
Season with salt and pepper.
Leave to simmer with the lid on for 20 minutes, and smile at how well it’s going so far.
Add the peas and coconut cream and cook for a further 10 minutes with the lid off.
Serve with rice or naan or chapatis or whatever you fancy!
Hope you enjoy this curry as much as I do. I’m chuffed I’ve finally got the recipe written down to be honest, just for myself!