Chicken Curry

posted in: Recipes | 0

This is a great curry in a creamy sauce, made with fresh ginger, garlic and creme fraiche.  No instant sauces or mixes are used !, so treat yourself to an authentic curry.

Ingredients for 2-3: Garlic, ginger root, black pepper, salt, sugar, dried red chili, cumin seeds, cardoman pods, cinnamon stick, cashew nuts, chicken breast, potatoes, eggs, rice,  naan bread,

tsp=teaspoon

First grind up the dry ingredients.  Into a coffee/spice grinder put  2tsp cumin seed, 1 dried red chili ( 1.5 if you like it hot), small cinnamon stick, 6 cashew nuts, good grind of black pepper, 1/2 tsp salt, 1/2 tsp sugar.

 

 

Grind these into a powder, then mix in a little water and stir well to make a paste.. keep to one side.

 

Then back into the grinder put 2 cloves of garlic peeled, and about 2cm of fresh ginger roughly chopped.  Add a couple of tsp of water, then put the lid on and grind/liquidise into a puree   ( I have tried the jars of easy ginger and garlic, but they never taste as good as the fresh,  so if you can make it with fresh please do, if you haven't got a grinder then you can chop up really fine, then with a pestle and mortar or something grind into a puree with the water).

 

I use one largish skinless chicken breast between 2 people, and cut into quarters.  Peel 2 small potatoes, and 1/2, boil until nearly cooked in a pan of water. Hardboil 2 eggs.

Start some rice going.  I use 1/2 teacup of easy cook Basmati rice ( tesco) into a pan with 1 cup of water, with a tight fitting lid. Bring to the boil and leave to simmer on a very low heat for 15-20 mins.

Into a medium sized pan, with lid,  heat a tablespoon of  sunflower oil. When it's hot put in the garlic/ginger puree ( it will sizzle if the oil is hot enough, so try it with a drop).  Stir this for a couple of minutes, but don't let it dry out or start to stick.  Then add the curry paste, and stir that round for a couple of minutes.

Put in the chicken breasts,  sprinkle a tsp of tumeric powder over, and stir in well with the paste until the chicken starts to cook on the outside ( say 3 mins).  Then pour into the pan enough water to 1/2 cover the chicken.

Put on a lid, and gently simmer for around 15 mins.   So at this stage you should have the potatoes cooking, the eggs, the rice, and the curry.

After about 10 mins the eggs should be ready, so drain those, cool down in cold water, and peel the shells off.  Drain the potatoes.

AWarm up a garlic and coriander Naan bread

Add 1/2 tub of creme fraiche ( or single cream or plain natural yoghurt )  – about 3 big desert spoons into the curry and stir well until completely incorporated.  Add some freshly chopped coriander leaves,  or a good shake of dried. Bring back up to the simmer,  then add the potatoes and whole eggs.  Serve with the rice and Naan breads.