Shanta's Chicken Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS FOR STAGE 1
- 1 x £6 M&S Chicken cut into small portions OR 5 thighs with bone and 3 breasts, cut into small bitesize portions (you will need to chop thighs in half so will need a sharp knife to cut through bone
- Black Pepper
- Chicken Seasoning
- 1 Tsp Turmeric
- 1 Tsp Paprika
- Large pinch each of Tarragon, Thyme and Oregano
- Stalks of fresh Coriander washed thoroughly
INGREDIENTS FOR STAGE 2
- 8 fat cloves of Garlic
- 1 red onion & 1 white onion
- 1 ½” stick of cinnamon
- 1” cube of ginger peeled
- 2 large pinches of fenugreek leaves
- 3 cloves
- 3 green cardamoms, split slightly
- 2-3 green chillies & ¼ - ½ scotch bonnet
- ½ Tsp Salt
- 1 Tsp Sugar
INGREDIENTS FOR STAGE 3
- ¼ Tsp freshly grated nutmeg
- ¼ Tsp good quality Garam Masala
- 1 Tsp Whole coriander, slightly toasted and ground
- Less than ¼ tsp fenugreek powder
- 1 Tsp Curry Powder (Bolt’s or Rajah)
- 1 Tbsp. Tomato Puree
- ¾ mustard seeds, ground or ready made mustard powder
- 1 Tsp whole cumin, lightly toasted and ground
- ¼ tsp ground fennel
- Less than ¼ tsp onion seeds ground
INGREDIENTS FOR STAGE 4
Generous sprinkle of coconut powder
Sprinkle of chat masala
Tamarind
Freshly chopped coriander
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Directions: |
Directions:1. Season chicken portions with all of stage 1 ingredients and leave in fridge overnight (preferably for 24 hrs)
2. Chop onion, garlic, ginger, chillies and Scotch Bonnet in grinder. Heat a little oil (about 5 Tbsp Rapeseed) in a large wok and add sugar. Fry for a few seconds then add Onion mixture. Cook on low until brown. Add rest of stage 2 ingredients and continue to fry on low heat.
3. Combine all of stage 3 ingredients with a little water to form a paste and add to wok. Fry on low for about 10 mins.
4. Add seasoned chicken and stir thoroughly, coating chicken with spicy mixture. Cover & cook for 30 mins, stirring continuously.
5. Add enough water for gravy (not too much as this dilutes flavour) and taste for salt, adjusting if necessary. Cook until tender.
6. 10 mins before end of cooking, add all of stage 4 ingredients (to taste), stir thoroughly and switch off.
TIPS
- I try to cook my curries the day before and refrigerate. Tastes soooooooo much better! Heat gently before serving.
- Lovely served with Basmati Rice and Paratha roti or naan bread.
ENJOY! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: It has taken years to get this to taste like mums and I think I am as close as I ever will be!
The smell of this curry cooking takes me back to my childhood..........walking in from school to the aroma of spices....yum!!
Mum originally ground all the spices using a Sill and Lorha* and I personally think it tasted better!
* Sill and Lorha - Sill is a large stone almost like a flat flat mortar and the lorha resembles and does the work of the pestle
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