Chicken and Butternut Curry recipe |
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08/22/2011
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Ingredients500 g Deboned Skinless Chicken Breast Fillets or Thighs1kg Butternut - peeled and cubed (sweet potato also works very well) 2 Medium-sized onion - roughly chopped Sunflower Oil - about 50ml 4 Garlic Cloves - peeled and crushed or finely chopped 2,5cm Piece Fresh Ginger - peeled and grated 2 Whole Red Chillies - sliced or minced (remove seeds and pith if you don't want the heat) 1 Fresh or Dried Whole Bay Leaf 5 Cardamom Pods - bashed with a mallet 2 Whole Star Anise Stick of Cinnamon or Cassia bark 5ml Whole Allspice Berries 5ml Whole Black Peppercorns 5ml Whole Cumin Seeds 5ml Barishap - Fennel Powder for those who don't know what that is 5ml Turmeric Powder 5ml Coriander Powder 5ml Red Masala Powder 15 ml Curry Powder Juice of 1 Lemon 30ml Smooth Apricot Jam (melted over gentle heat) 3 Large Ripe Tomatoes - blanched, peeled & chopped (or 1 Can Chopped Peeled Tomatoes) 250ml Tomato Passata - you can use a good chicken stock if you prefer Handful of Fresh or Dried Curry Leaves 5 ml Garam Masala Salt and Black Pepper to season Handful of fresh Dhania - roughly chopped (fresh Coriander leaves) DirectionsMake a thick paste out of the barishap, turmeric, masala, curry powder, lemon juice and apricot jam and set aside until neededFry the onions and the whole spices & cumin seeds in the oil over medium heat until glazed and limp Add the garlic, ginger and chillies, and stir-fry for a couple of minutes Add the curry paste and stir in well, fry gently until the aromas enfold you in a dreamy spicy cloud Add the chicken pieces and butternut and stir over the heat to coat well with the curry mix Add the tomatoes and passata Stir in the curry leaves then bring to a gentle boil, cover and simmer for about 10 minutes. Cover with lid and transfer to the Wonderbag. Leave for about 4 hours then return to the stove top over a low heat for the rest of the seasoning. If you don't have the Wonderbag then you can leave the chicken, half covered, over medium heat and continue simmering until the chicken and butternut is cooked through and the sauce is reduced and thickened. Stir in the garam masala about 5-10 minutes before end of cooking time Chop a handful of coriander leaves and stir in just before serving, reserve some for sprinkling on top as a garnish (I like to stir through about 50mls of Bulgarian Yoghurt before serving but that is optional) Serve with rotis, rice or samp, some sambals and a dollop of chutney ServingsServes 4-6Read more on Kitchen Diary |
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