chicken-curry
tags:
chicken,
tea
ingredients:
- 1 pack of boneless, skinless chicken thigh, cut into bite size chunks (remove any bone left)
- 2 onions, very roughly diced
- 2 pepper, very roughly diced
- 1 red chilli pepper, deseeded and diced
- 2 cloves garlic, diced
- Ginger (same quantity as garlic), diced
- 1 tin coconut milk
- 1 mug basmati rice
- Garam masala
- Turmeric
- Ground cinnamon
- Ground cumin
method:
- Season chicken with salt and pepper and add to a really hot saucepan with a shot of olive oil
- Cook until golden brown all over (doesn't need to be cooked through) and remove to a plate
- Turn down heat to medium high and add onions with a pinch of salt and cook for 2 minutes
- Add peppers and chilli and cook until onions are translucent and peppers are soft
- Add garlic and heaped teaspoons of garam masala, turmeric and cinnamon as well as ½ a teaspoon of cumin and cook out spices for a minute
- Turn heat up to high and add chicken back in, mix well to coat with spices and then add in coconut milk
- Bring to the boil, stirring frequently, and as soon as it comes to the boil, turn heat down to medium
- Simmer until thick and creamy, roughly 45 mins-1 hour (It might start to stick near the end so keep an eye on it)
- When reduced, turn heat down to lowest heat and correct seasoning with salt, pepper and lemon
- To cook rice, add to a saucepan with 1½ mugs of cold water, a pinch of salt and ½ a teaspoon of turmeric
- Bring to boil with a lid, stir well and leave covered. Turn heat off but leave pan on the ring and cook for ~10mins or until rice is soft and has absorbed water
notes:
- Ways to jazz it up
- Add ground almonds with the coconut milk for extra richness and a korma-like texture
- Replace chicken with stewing lamb and rather than simmering on medium heat, turn down low and cover pan. Cook slowly for a long time (dependant on thickness of lamb) until it can easily be pulled apart with a fork, then remove lid and reduce to creamy consistency
- Add any of; ginger peelings/a cinnamon stick/ star anise/ cardamom pods/ cloves/ coriander seeds to rice for extra fragrance
- Replace all the spices with a couple tablespoons of Thai green curry paste