So our beloved country is yet again afflicted by weather. Summer seemed to be going so well and then, in no uncertain terms, came the rain. My cooking was all salads, cold cuts, jellies, berries, meringues and ice creams and now…well, now it’s rather regressed to the things I was cooking in spring.
Curry seems perfectly appropriate. It doesn’t hugely matter if the weather changes – I’d probably just swap out the rice for paratha or roti and serve it with a kachumba on the side, a light crisp, crunchy salad for contrast. Also, it gives rise to one of my favourite treats – a leftover curry wrap. If you’ve sensibly managed to keep a bit to the side for later, just pop it in a flatbread with some salad leaves, tomatoes and red onion and devour.
This recipe comes from my good friend and author, Simon Majumdar, whose book, Eat My Globe, about his world eating tour, has been garnering praise left right and centre.
Ingredients (serves 4-6)
- 1 whole chicken, jointed and skinned
- 1 large white onion, finely diced
- 3 cloves garlic
- 2 fresh green chillies
- 2 inch fresh ginger
- 1 cup whole milk (not low fat) yoghurt
For the spice mix
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- 1 tsp chilli powder
- 1 tsp cinnamon
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp sugar
- 1 tsp salt
Blend the garlic, chilli and fresh ginger to a paste in a blender with a little salt and water.
Pour the oil into a large saucepan and fry off the paste for two minutes, stirring constantly.
Tip in the chopped onion and cook until soft and golden
Add the spice mix and cook until it begins to release its oils and lose its rawness. You can see this by drawing a spoon through the mixture – oil will pool around the spices. If they begin to stick, add a little water.
Remove from the heat and add in the yoghurt, blending it in thoroughly with the sauce.
Return to the heat and cook on a very low heat for three to five minutes.
Next put in the chicken pieces, reserving the breast to add later. Toss in the sauce. Cover and cook on a gentle heat for thirty minutes or until the chicken is almost cooked, checking occasionally to make sure it is not sticking. If it is, add more water.
Add the diced breast meat and cook for a further fifteen minutes on a gentle heat.
Remove the chicken and keep warm while reducing the sauce down to a thick consistency before returning the meat to make sure each piece is coated.
Serve with plain boiled rice or naan.