Ep 28 Eva and Debra: Mum's Chicken Curry
- Prep: 30 mins
- Cook: 1 hour 30 mins
- Serves: 4
- 2 tbs coconut oil
- 4 cinnamon sticks, broken
- 5 cloves
- 5 cardamom pods, bruised
- 1 brown onion, chopped finely
- 2cm piece fresh ginger, finely grated
- 8 cloves garlic, crushed
- 3 tbs medium curry powder
- 1-2 tsp chilli powder
- 1 tsp ground tumeric
- 4 large tomatoes, finely chopped
- 400ml can coconut milk
- 4 kaffir lime leaves
- 4 large chicken thighs, cut into 5cm pieces
- 4 small potatoes, quartered
- 1 tbs ghee
- 4 cardamom pods, bruised
- 1 clove
- 1 stick cinnamon, broken
- pinch saffron threads
- 2 tsp salt
- 300g basmati rice, washed
- 650ml boiling water
- 2 tbs ghee
- 1 tbs black mustard seeds
- 16 curry leaves
- 1 small onion, chopped finely
- To make curry, heat coconut oil in a large saucepan over medium-low heat. Add cinnamon, cloves and cardamom pods. As soon as oil starts to splutter, add the onion. Cook, stirring, until onion is golden brown. Stir in ginger and garlic. Stir in spices. Cook, stirring occasionally, for about 10 minutes.
- Add tomatoes. Cook, stirring occasionally, for a further 20 minutes. Stir in coconut milk and lime leaves. Season. Simmer, partially covered, over lowest heat, for about 30 minutes to allow flavours to infuse.
- Add chicken and potatoes. Simmer, stirring occasionally, for about 30 minutes or until potatoes are tender and chicken is cooked through.
- To make saffron rice, heat ghee in a large saucepan. Add spices. Cook, stirring, for 2 minutes. Stir in rice. Stir in water. Simmer, covered, stirring occasionally, for 20 minutes or until rice is tender and water has been absorbed. Fluff with a fork.
- To make garnish, melt ghee in a small saucepan. Stir in seeds and leaves. Add onion. Cook, stirring occasionally, until onion is dark golden brown.
- Serve curry with rice. Garnish with onion and mustard seed mixture.
- Ghee is a type of Indian clarified butter.
- This dish would also be great with a fresh salad of tomatoes and cucumber with a yoghurt dressing.
- Curry leaves have a wonderful, fragrant, savoury flavour. Buy them fresh from your local specialist grocer.