I love curries. There I said it, it’s not a secret anymore. If like me you have been watching the amazing Rick Steins “India” series on the beeb recently you may well have also been a little curry obsessed. But, but I do have a dirty curry secret, I have never made one off the bat no recipe I was always too scared to just wing it. My Dad makes amazing curries from scratch and in all my life I have never seen him use a recipe for a curry and my Father in Law is another amazing cook owing to a job that meant a lot of travel so hopefully they will be proud of me!
Anyway, a few words before I launch into the recipe; I always use chicken thighs if I am doing a chicken curry, they are sweeter, don’t dry out as much as breast and they are higher in protein so I can rest safe in the knowledge that it is extra good for my girls, who are both big curry fans. I have put the Rick Stein book on my birthday wish list so lets hope it appears!
So here we go:
- 4 skinless chicken thigh fillets, cut into bite sized chunks
- 1/2 sweet potato, cut into bite sized chunks
- 1/2 Green pepper, cut into bite sized chunks
- Small red onion, sliced
- 2 cloves garlic
- Good grating of ginger ( I tend to freeze mine on purchase and break off / grate what I need as I go…no need to peel then!)
- Can chickpeas
- Can tinned chopped tomatoes
- 3 – 4 mushrooms, quartered
- 1 teaspoon mustard seeds
- Heaped teaspoon ground coriander
- Heaped teaspoon ground cumin
- Heaped teaspoon garam masala
- 1/2 teaspoon turmeric
Heat you oil (veg / sunflower not olive oil) in a big frying pan and brown your chicken (I tend to coat mine in a bit of flour first but feel free to leave this step out) remove and let it rest on a plate. Add your onions, ginger and garlic. Keep it moving so not to burn and once it gets that smell that only onions frying have just before they get soft add in your spices (the seeds might POP), again keep it moving so not to burn anything and getting that horrid acrid smell. When it does smell delicious and spicy add your chicken back in along with the potato, pepper and mushroom and give it a few minutes to colour up a bit before adding in your drained chickpeas and the tomatoes. Let it simmer with the lid on for the first 15 minutes then turn up the heat with the lid off for the last 5 – 7 minutes to let it thicken up.
Serve with rice, naan bread or rotis, lime pickle (why is this SO good?!) and chutney. I was really pleased with this and as it makes such a big quantity hubby took it to work for lunch and received lots of looks and sniffs from two of his Indian colleagues, they were very impressed with my efforts – I was so chuffed you can’t believe!
Anyway the moral is, step away from the pastes and jars of sauce and give it a go I think you will be pleasantly surprised. And thanks to Steph @ Imcountingufoz for the virtual kick up the arse I needed, there’s no going back now.