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Chicken Curry


This dish is largely stolen from the Westmuckett family. It's just a lovely curry. It takes a while but you make a whole bunch of it and then freeze some and it tastes even better a few days later.

To serve 8 you require:
4 skinless chicken breasts
4 medium green chilies, seeded and finely chopped
5 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
Sea salt, to taste
1-2 tablespoons of tumeric (optional, mostly for colour)
3 good handfuls fresh coriander on the stalk
olive oil (use as necessary when it gets too dry)
800g coconut milk (2 tins)
400g chopped tinned tomatoes
400g tin of chick peas
4 large tablespoons of Patak's Balti paste
Basmati rice, naan bread etc for serving

Fry the onions (medium diced) in a thin layer of olive oil on a medium heat in a large sautee pan or saucepan. Add the garlic cloves and ginger after a minute or two, either thinly sliced or crushed. Once the onions are translucent, throw in the peppers (either diced or cut into medium pieces like 2cm square) and any chillis (finely chopped and throw in the seeds from the chilli too unless they're evil hot).

If you're doing this in a really big pan then push the veg over and cook the chicken (medium size chunks, optionally covered in tumeric for a nice yellow colour) along side it. Otherwise cook it separately and then add it in. Add the can of chickpeas and then stir for 5-10 minutes whilst they heat through.

Add the tin of chopped tomatoes, both tins of coconut milk and the curry paste. Stir this well then add a good pinch of salt (it's feeding 8 remember) then leave it at a light/medium simmer for around an hour (frequent stirring) until the sauce has thickened up to your desired consistency. If it goes too thick just add a little water. Serve by adding some chopped fresh coriander and with fluffy basmati rice, naan bread, pakoras etc.

This page was created by Phil Waring, Copyright 2003-2009

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