Indian chicken curry

Indian chicken curry

 

A delicious medium spiced Indian chicken gravy, much tastier than your local take away.

 

Please visit my YouTube channel for the video recipe.

 

https://www.youtube.com/watch?v=zn81ZUdssnA&feature=youtu.be

 

What's needed

Two chicken breasts diced
choice of nan or rice (or both)
spice mix (see below)
1 tablespoon chopped dried apricots
1-2 teaspoons of sliced almonds
1 table spoon veg oil
Ginger (thumb sized)
5-6 cloves garlic
3-4 red onions
a carrot (sliced)
a stick of celery
Tin of coconut milk
three large red chillies
a few cloves
couple of star anise
curry leaves
500ml veg or chicken stock
tablespoon of brown sugar
tamarind concentrate puree
A few trimmed green beans
Juice of a lemon
salt and black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
Small bunched of fresh coriander



For the spice mix

 

2 teaspoon coriander
1 teaspoon ground cumin
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seeds
1 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon caraway seeds
1/4-1/2 teaspoon red chilli powder (to taste

 

 

 

Preparation

1. toast then grind the spice, set aside.
2. chop the red onions into small diced cubes, set aside.
3. Thinly chop the garlic and ginger and thinly slice the red chilli. Set aside in a ramekin.
4. Chop 1 table spoon of dried apricots and set aside.
5. Roughly chop a small bunch of fresh coriander and set aside.
6. Dice the chicken then sprinkle over it - 1/2 teaspoon of coriander, turmeric, cumin and paprika. Also sprinkle over some salt and some ground black pepper.
7. Trim a small number of green beans ready to add later.
8. Collect together other items need

Get cooking

1. Heat a tablespoon of vegetable oil in a large pan. Add the red onions and fry for several minutes. You want to soften and colour the onions.
2. Next add the finely sliced chilli, garlic and ginger. Stir fry for a few minutes.
3. After a couple of minutes add the sliced carrot and chopped celery. Then add the sliced almonds and apricots.
4. Next add the toasted spice mixture and stir through dish. Do not let it burn.
5. Now add the coconut milk and stir through. Once mixed next add the stock and stir through.
6. Then add the remain two chillies (whole) along with the green beans. Follow this by adding 1-2 teaspoons of tamarind puree.
7. Add a few curry leafs followed by a few cloves and star anise. Follow this by adding a tablespoon of brown sugar and the juice of a lime.
8. Simmer for at least 50 minutes on a low heat.
9. After 50 minutes stir fry and brown the spiced chicken in a separate pan, once browned add this to the main pan. Bring back to boil then simmer for 10-15 minutes.
10. Serve with choice of nan or rice or both