Monday, April 19, 2021

No. 2533 - Recipe of the Week: Chicken curry

Chef Joudie Kalla shares a recipe for a chicken curry with steamed buns and a mint yoghurt dip

 

I adore curry and love to make it at home. This week I share a recipe for a chicken curry that is extremely easy to make. It is a dish that hits all the right spots when you need it and is one that can be made quickly.

 

Chicken curry
Joudie Kalla’s chicken curry

 

I make this particular curry when I crave warm, spicy, indulgent food that is also healthy. The blend of spices, colours and aromas is wonderful and the result is a dish with a very comforting feel that is also delicious. I know it looks daunting given the number of ingredients, but trust me it takes minutes to make this dish and minutes to make it well. You will not regret the result.

 

My recipe serves four people or two extremely hungry ones.

 

THE CURRY

 

Ingredients for the curry:

– 2 large onions, chopped.

– 1 whole head of garlic.

– 100g grams ginger.

– 150ml light olive oil.

– 2 tablespoons cumin seeds.

– 2 tablespoons coriander seeds.

– 1 tablespoon coriander powder.

– 1 tablespoon chilli flakes.

– 1 cinnamon stick.

– 1 tablespoon turmeric.

– 1 teaspoon fennel seeds.

– 1 tablespoon golden caster sugar.

– 500ml tomato passata.

– 700g-1k chicken fillets and thighs, cubed.

– 300ml chicken stock.

– Coriander for topping, chopped.

 

Method to make the curry:

– Begin by blitzing the onions with a few tablespoons of water to make a thick paste.

– Do the same with the ginger and garlic.

– Add the spices to a hot pot with the olive oil and let them sauté and toast a little to let their flavour seep through the oil.

– Add the cinnamon stick and sugar and stir.

– Now add the pureed onion and cook down till the water disappears. This should take about 5 to 8 minutes.

– Next add the garlic and ginger mix. Cook down till you can smell the flavours permeate through the paste.

– Add the tomato passata and cook through for about 1 minute.

– Add the cubed chicken pieces and marinate them in this spicy tomato sauce for about 10 minutes continuously stirring. This will allow the chicken to absorb the flavour of the spices.

– Once you have done this add the chicken stock and let the dish simmer for the next half an hour. Continuously check to make sure the sauce is coking on a medium heat.

– In the meantime, make your buns and rice. I know the buns do not traditionally go with Indian food but they are easy to make, delicious and quick to prepare. They work very well with this dish.

 

THE RICE WITH CARDAMOM

 

Ingredients for the rice:

– 2 cups brown rice.

– 5 cups water.

– 6 cardamom pods.

– 1 tablespoon salt.

 

Method for the rice:

– Add the cardamom pods to a hot pot. Toast them for a few moments.

– Add the rice and toss around with the cardamom pods and then add the water.

– Add the salt.

– On a high heat, let this simmer for about 30 minutes and keep topping up the water every now and then.

– When the rice has cooked enough drain the remaining water and let it steam for about 2-5 minutes on a low heat.

– Set aside till needed.

 

THE BUNS

 

Ingredients for the buns:

– 200 ml water .

– 400g self-raising flour.

– 1 tablespoon salt.

– 1 tablespoon chilli flakes, or cumin seeds, (or another spice you like).

– Bamboo steamer.

 

Method to make the buns:

– In a kitchen aid or by hand, mix the liquid and self-raising flour with salt and spices.

– Once combined, form into a ball and cut into servings. I made six nice sized dough balls using this recipe. And remember, they grow as they steam.

– Cut parchment paper into squares to fit the dough balls and place in a steamer that is sitting on a wok or pot over boiling water and begin to steam. It shouldn’t take more than 6-8 minutes for them to cook.

– While this is cooking, make your mint sauce.

 

THE MINT YOGHURT DIP

 

Ingredients for the dip:

– 175ml yoghurt.

– 2 tablespoons dried mint.

– Salt if needed.

 

Method to make the dip:

– Mix the two together adding a little salt if needed. Set aside till curry is ready.

 

Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.

 

 

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