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.
South Indian Chicken Curry
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
1050g vegan coconut milk
15g dried fenugreek leaves
25g garam masala
40g fresh coriander
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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