Wednesday, December 22, 2010
20101222 Fragrant Chicken Curry
(SOURCE: BBC GoodFood 101 Hot-pot Dishes)
I got a zerkleinerer (food chopper? simple food processor?) today. So I found this recipe that I have already got all the ingredients at home and will allow me to use my new toy - perfect! The spices puree smelled so good, and frying it a bit in the saucepan made it even more fragrant. The sauce was so good, who cares if our house smells like curry for Christmas now!
2 medium onions, quartered
2 fat garlic cloves
2cm piece fresh root ginger, peeled and roughly chopped
1 1/2 tbsp curry powder
1/2 tsp turmeric
1 tsp paprika
1 fresh red chilli, seeded and roughly chopped
1 tsp salt
20g fresh coriander
1/2 chicken stock cube
3 large boneless, skinless chicken breasts, cubed
400g can chickpeas, drained and rinsed
yogurt (at room temperature) and garlic naan bread to serve
1. Tip the first eigh ingredients and half the coriander into a food processor, and blend to a puree. Tip the mixture into a large saucepan and cook over a low heat for about 10 minutes, stirring frequently.
2. Crumble in the stock cube, pour in 500ml boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 to 30 minutes or until the chicken is tender.
3. Chop the remaining coriander, then stir all but about 2 tbsp into the curry with the chickpeas. Heat through. Serve topped with the reserved coriander and the yoghurt, with naan bread on the side.