As pandemic restrictions will not allow us, you can take a trip to India from your own kitchen! This chicken curry served with basmati rice will definitely immerse you into the rich Indian culture.
The spices are warm and comforting and so very satisfying. You just have to taste this dish to understand how wonderful it is. And it makes the perfect meal!
INGREDIENTS:
2 tsp coriander seeds
2 tsp cumin seeds
2 tbsp ground turmeric
Salt and freshly ground black pepper
1/4 tsp cayenne pepper
2 tbsp curry powder
4 tbsp olive oil
2 yellow onions finely chopped
2 tbsp unsalted butter
3 garlic cloves minced
2 tbsp ginger grated
1 tsp fresh chillies, finely chopped
1 1/2 kg boneless skinless chicken thighs, cut into bite-size pieces
1/2 cup frozen peas
1 cup carrots finely chopped
1/2 cup frozen sweet corn
1 cup unsweetened coconut milk
Juice of one lemon
1 tbsp fresh cilantro chopped, for topping the dish (optional)
INSTRUCTIONS:
Toast the coriander and cumin seeds in a medium pan over medium-high heat until they start to crackle, about 3 minutes
Use a spice grinder and grind the toasted seeds
In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste
Add the chicken to the bowl and stir to coat evenly
Cover and refrigerate for at least 1 hour, or overnight
In a pan, over high heat, melt the butter
Add the onion and sauté until soft, about 4 minutes
Add the garlic, ginger and chicken and cook until cooked for about 10 - 15 minutes. Add carrots, peas, sweet corn and chilly peppers and continue to cook for 5 - 7 minutes more
Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil
Reduce the heat to low, simmer until the chicken is very tender, about 30-35 minutes
Transfer to serving bowl, and top with cilantro (optional)
Serve with basmati rice
Cook's Notes:
1. Toasting the seeds brings out their oils and add so much more flavour
2. Turmeric, pepper, cinnamon, cumin and more herbs are mixed together to form a spicy amalgamation, making it an ideal meal for a cold day
3. For me is the tastiest curry I've ever had!
4. Of course I still want to travel to India to taste the original one
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