Perfect Chicken Curry
This is THE perfect chicken curry. It has layer upon layer of flavour, a hint of sweetness and just the right amount of chilli heat! The beauty of this dish is that you can add more or less heat, you can tweak the spicing to your taste, you can add more tomato to make more sauce – in short, you can make this YOUR perfect curry.
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 1 cup Tilda Pure Basmati Rice
- 3/4 cups desiccated coconut
- 2 cinnamon sticks
- 2 star anise
- 3 whole dried red chilies
- 1 tsp black peppercorns
- 2 tsp fennel seeds
- 3 tsp coriander powder
- 1/2 tsp chili powder
- 1/2 cup water
- 2 tsp turmeric powder
- 1/2 tsp salt
- 5 tbsp vegetable oil
- 3 red onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tsp fresh ginger, grated
- 6 tbsp fresh curry leaves
- 8 tomatoes, finely chopped
- 1 lb boneless chicken thighs (skin removed)
- 1 cup chicken stock
- 1 small bunch fresh coriander, finely chopped
- A squeeze of lemon
- 1 green chili, finely chopped (optional if you like it hot!)
How to make Perfect Chicken Curry
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Toast the coconut in a pan over a low heat, stirring until it turns golden brown.
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Remove the coconut to a plate and into the same pan add the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds. Roast in the pan for 3-4 minutes then add the ground coriander and chilli powder and stir for a minute. Add 100ml of water to form a paste and cook for 2 minutes.
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Remove the cinnamon sticks, star anise and whole chillies and keep for later. Add the toasted coconut, turmeric and salt to the pan. Add everything to a spice grinder or mortar and pestle and grind to a smooth paste.
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Heat the oil in the same pan and slowly cook the onions until they are soft – this will take about 10 minutes. Add the garlic and ginger and cook for a couple of minutes then turn up the heat and add the curry leaves and stir for a minute.
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Add the tomatoes and the spice paste, return the cinnamon stick, star anise and chilli to the pan and cook for 5 minutes, stirring until you end up with a smooth paste and the oil starts to separate out.
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Remove half the mixture and freeze or place in an airtight container which will keep in the fridge for a week or so.
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Add the chicken and cook, covered, for 10 minutes. Add 200ml chicken stock remove the lid and cook for a further 5-10 minutes until the chicken is cooked through.
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Remove the star anise, cinnamon and chilli, stir through the lemon juice and green chilli (if using) and scatter with the cilantro.
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While the chicken is cooking, cook your Tilda basmati rice according to the instructions on the packet. Plate up your rice and PERFECT curry and enjoy!
