Sunday, 22 March 2009

Yellow Chicken Curry

Ok, so this looks like a pile of dog sick, but it's actually a really great dish and one of my favourite chicken curries. Adapted from a Delia recipe, it's quick, easy and delicious, and I make it all the time. We had it on Wednesday, when Steve came for dinner and to play board games - it went down very well, but I was still able to snatch one portion away to freeze before it was all gobbled up.

Yellow Chicken Curry
(serves 2 people - easily multipliable for more)

Chicken pieces (I use chicken breast meat, skinless and boneless and cut into bite-size pieces, but you can make it with bigger pieces, pieces on the bone, etc - you just cook it for longer when you first put it in the oven) - enough for 2 people
1 large red pepper, roughly chopped
1 large green chilli, finely chopped
2 onions, finely chopped or blended in a food processor
2-3 cloves garlic
Large knob of ginger
1 tbsp cumin seeds
1 tbsp coriander seeds
8 cardamom pods
1 tbsp turmeric
approx 200ml soy cream
salt and pepper
Choose an oven-proof dish that is big enough to fit all the chicken pieces in a single layer. In this dish, grate the ginger, crush the garlic, add 1-2 teasps oil, the turmeric, salt and pepper. Mix together, and then add the chicken to this dish and coat the chicken in the mix. You can put this straight into the oven if you're in a rush, otherwise, leave this to marinade.

If you are using skinless boneless meat as I did, put it in the oven uncovered and start doing the following steps straight away. If the meat has bones, you will need to cook it for at least 30 minutes before starting on the rest of the recipe.

In a frying pan with no oil, heat the cardamon, cumin and coriander seeds, tossing them for a few minutes until you can really smell them and they turn a shade or two darker. Tip them into a pestle and mortar and grind to a fine powder.

Put the finely chopped or ground onions into the frying pan with a little oil, and fry until they turn golden. Add the red pepper and green chilli with some salt, and then add the ground spices. Cook for a few minutes until the pepper has softened, and then take the frying pan off the heat. Add the soy cream and stir until you have a thick, brownish sauce. Remove the chicken from the oven, and pour the sauce over the chicken. Cover the chicken with foil and return to the oven. Cook for at least 15 minutes like this (probably longer if your chicken has bones).

In the meantime prepare your rice or whatever accompaniment. About 10 minutes before you are ready to eat, remove the foil from the chicken and stir. The sauce should now look yellow as you mix in the marinade from the chicken into the sauce. Cook uncovered for 10 minutes and then serve.

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