May 29, 2013


Now this is a good one. 
This is one I could not wait to share.
This is one that deserves a high-five!
This is probably the end of me searching for the perfect curry because quite frankly, I'd be wasting my time. 
This curry has it all for me: it's sweet, it's sour, it's spicy, it's not creamy and although it is fiery, the heat doesn't linger around for ages after you've finished which i like. Served with some basmati and chopped coriander leaves, it was a so so good!

I'm not going to lie, the ingredients list is mammoth but I promise you it is so SO worth it and once you've made this, you'll want to do it again & again. I'm already trying to figure out when we can have it next and i think I'll try it with king prawns, y'know to make life interesting and all that. Tsk.

(This is spicy as that's how we like our curries but both Dexter and Florence found it a little too hot for them, so if kids are eating this then I'd reduce the dried chilli flakes by 1 tsp or omit altogether)

Lets go!

You will need (serves 4)
recipe adapted from Beyond Kimchee here.

- 1 medium white onion, finely chopped
- 3 tbsps olive or avocado oil
- 1 1/2 tsps coriander seeds
- 2 tsps dried chilli flakes
- 4 tsps fennel seeds
- 1 1/2 tsps ground cumin
- 2 tbsps freshly peeled & grated ginger
- 1 tsp turmeric
- 1 tsp black pepper
- 15 cardamom pods (remove pods once popped open & the black seeds have been removed)
- 1/2 tsp[ cinnamon
- 1 tbsp garam masala
- 1 x 400g tin chopped tomatoes
- 4 chicken breasts, diced to bite sized pieces
- 2 tsps garlic, finely chopped
- 2 tsps brown sugar
- 1 tbsp freshly squeezed lemon juice
- 2 - 3 tsps sea salt
(- basmati rice & coriander leaves to serve)

And you will need to do this:

1. In a pestle & mortar gather all your spices from the coriander seeds down to the garam masala & mix, bash & crush together for a couple of minutes to create a huge mix of spices. The cardamom pods will pop, releasing their tiny black seeds, you can then pick out the pods themselves.

2. Heat your oil over a high heat. Add your chopped onion & fry for a few minutes, stirring as to not burn.
3. Add your spice mix & combine well. 

3. Fry for 2-3 minutes, stirring all the time. Add your chopped tomatoes & stir until everything bubbles.

4. Ad your chicken pieces and coat well. Once boiling, turn the heat to a simmer, cover & cook for 20 minutes.
5. After 20 minutes is up, stir through the garlic, sugar, lemon juice & salt. Loosely return the lid (leaving a small gap) and cook for another 15 - 20 minutes. 
6. Stir through, and adjust seasoning.
7. Serve with some basmati rice & chopped coriander leaves.

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