Me:Mo Cooks: Dipna Anand’s South Indian Chicken Curry

Ever since the 18th century, we Brits have been known to appreciate a proper curry. They are simply irresistible! Whether you’re hosting a dinner party or enjoying supper with family, friends, or by yourself, it’s safe to say this South Indian Chicken Curry by Dipna Anand will leave you impressed every single time.

Dipna Anand at Somerset House has been so generous to share her South Indian Chicken Curry Recipe with us. As you will see below, this curry is filled with fresh ingredients and spices that will leave your mouth watering for days. Don’t forget to serve up with a steaming bowl of Basmati rice too! To see Dipna work her magic in the kitchen and create this heavenly dish, click here.

(Serves 10)

South Indian Chicken Curry

Ingredients

25g ginger

30g green chillies

25g garlic, peeled

250g white onions

750g plum tomatoes, peeled

10g ajwan carom seeds

15g desiccated coconut

1300g halal chicken thighs

90ml rapeseed oil

15g cumin seeds

25g mustard seeds

10g curry leaves

15g ground turmeric

10g red chilli powder

15g ground cumin

60g ghee butter

8g salt

840ml water

1050g vegan coconut milk

15g dried fenugreek leaves

25g garam masala

40g fresh coriander

Method:

1. Peel ginger, trim green chillies and blend to a paste with garlic.

2. Trim green chillies, blend to a paste.

3. Peel and dice onions.

4. Blend tomatoes.

5. Crush the ajwan seeds with the back of a spoon.

6. Toast the desiccated coconut until light golden brown.

7. Dice the chicken thighs into 2.5cm pieces.

8. Heat the oil in pan on medium heat, then add the cumin and mustard seeds, sizzle for 2 minutes, then add the curry leaves.

9. Add the onions and cook for 4-5 minutes until caramelised.

10. Add chilli, ginger and garlic paste, cook for another minute.

11. Add blended tomatoes, turmeric, chilli powder, ground cumin, ghee butter and salt, mix well, then cover and cook for 3-4 minutes, stirring every minute.

12. Once the masala splits at the edge, add the chicken and coat well in the sauce, cook for 3-4 minutes.

13. Add water and bring back to boil. Add crushed ajwan seeds, coconut milk, dried fenugreek leaves and garam masala.

14. Roughly chop coriander, add to the masala, then mix well. Cook for remaining 5-6 minutes, then serve.

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