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Aromatic Chicken Curry

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Prep time Cook time Difficulty Views Rated (4) Recipe #
30m 1h 2-Pretty easy 39
5 stars
4
1800
Forked by bizarro on 14 November 2010 (0 descendants)
Forked from Row (2 ancestors)

Description (Some HTML is OK)

My favourite of all my curry recipes. This one is beautifully balanced; not too hot with some beautiful flavours. If my wife's opinion counts for anything this is the one you should cook!

The beauty of this one is that it's actually really easy too, despite the list of ingredients. Serve with cauliflower bhaji and home made naan.


Ingredients

Makes 2 servings

  • Stage 1
  • ½ tsp of aniseed seeds
  • 1 tsp of fennel seeds
  • 1 tsp of cumin seeds
  • ¾ tsp of flaked dried chillis
  • 1 can of whole peeled tomatoes
  • 2 tablespoons of ground nut oil
  • 1 tablespoon tomato puree
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ¾ tsp salt
  • Stage 2
  • 2 inch thumb of ginger
  • 4 cloves of garlic
  • 125ml tub of natural yoghurt
  • 2 skinless chicken breasts
  • Stage 3
  • 1 tsp mustard seeds
  • 1 bayleaf
  • 2 green cardamom pods
  • 4 cloves
  • 1 tbsp groundnut oil

Preparation (Some HTML is OK)

Stage 1:

Get the oil good and hot (but not too hot) in a heavy bottomed saucepan.

Put the aniseed, fennel, cumin seeds and flaked chillis in the pan. After a minute or two they should be taking on a slightly brown tinge - it's at this point that you pour the tomatoes in, followed by the tomato puree and ground spices. Give it a good stir, but leave the tomatoes whole to start with.

Let this simmer and reduce slowly over about half an hour. At about 20 minutes you'll need to break up the whole tomatoes and start to check more frequently that it's not drying out.

The goal is to get a very thick sauce without burning it on to the bottom of the pan.

Once it's reduced as much as you dare take it off the heat and let it cool. Put to one side for later.

Stage 2:

Peel and grate the ginger and peel and crush the garlic. Mix the results into the yoghurt in a shallow bowl.

Score the chicken breasts and then cover them with the yoghurt mixture in the bowl. Make sure the breasts are good and covered.

Cover the bowl and leave to marinade in the fridge for at least 2 hours, but up to 24

Stage 3:

Preheat the oven to 170C.

Put the oil in a casserole dish on the hob and get it good and hot. Put all the spices in. As soon as the mustard seeds start to pop put the entire contents of the yoghurt/chicken bowl in the pan. It should sizzle pretty comprehensively for a while, and the yoghurt will separate and start to reduce. After the yoghurt has reduced significantly (about 5 minutes) pour the tomato mixture into the pan and give it a good stir.

Get it up to heat so that it starts bubbling. Then put the lid on and put the dish in the oven. It should take about 35 mins to cook. If you want the sauce to thicken up more you can take the lid off for the last 10 minutes.

If you're very pernickety you may want to remove the cloves, cardamom pods and bayleaf before serving.

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Comments (3)

  • fjordaan said on 07 Dec 2007:

    That looks pretty awesome. But I am compelled to point out it's "cardamom" not "cardoman".

  • offmessage (recipe author) said on 22 Jan 2008:

    Francois, you wouldn't be you if you didn't :)

  • Row said on 19 Apr 2012:

    are you ever going to edit this so the stages are in the right order? ;)

    Row forked this on 13 November 2010 She tried it and rated it 4 stars


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Served, with cauliflower bhajiView on Flickr
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