Vegetable and chicken curry
"A versatile vegetable and chicken curry, which stems from my Indian student friend. It can be made instead with fish (gurnard), beef or pork; or with lentils, various beans or chickpeas. A tasty scrumptious easily prepared, quick cooking dish for many occasions. Enjoy!"
- 400-600 gram chicken thighs, skinned and boned
- 20g cumin seeds
- 2 large Tbsp grated raw ginger and 4-6 cloves of peeled garlic
- 1 large red onion, peeled and sliced
- tumeric to coat chicken into generous chunks
- 2 tsp each of cumin, garam masala, curry powder (vencat madras)
- generous tbsp sweet chilli sauce (to suit taste)
- 2 Tbsp tomato paste
- 1 can Italian peeled whole tomatoes
- 2 tsp dark cane sugar, to bring out tomato flavour
- 1 cup each of diced potato, gold kumara, pumpkin
- 1 cup real chicken stock
- Fresh coriander for garnish at serving (optional)
- Salt and fresh ground black pepper to taste
- Oil for cooking
- In heavy pan roast the cumin seeds at good heat.
- Cut thigh chicken into good chunks and coat with powdered tumeric and put in a bowl.
- Put raw grated ginger and peeled garlic into bowl (mortar) crush to a sort of pulp with pestle.
- Slice peeled red onion and put aside.
- To the pan, with now dry roasted cumin seeds, now add oil to saute the ginger/garlic mix about 3 minutes.
- Add coated chicken chunks and brown both sides, about 2-3 minutes.
- Add sliced onion to pan.
- Add rest of dried spices (cumin, garam masala, curry powder, extra tumeric).
- Add the diced vegetables.
- Add the cup of liquid real chicken stock.
- Add the tomato paste.
- Add the can of whole tomatoes.
- Add the sweet chilli sauce and dark cane suger according to taste preferred.
- Cook about 15-20 minutes with lid on, and at this time add salt and pepper to taste, and then uncover and gently simmer about 5 minutes.
- Garnish with fresh coriander when serving.
- Serve with salted cooked brown rice, either brown basmati rice or brown short grain rice for chewy consistency.
- Also serve with green beans, broccoli and cauliflower florets which have been lightly steamed with butter and a little salt.