I love a good curry and I think a lot of people believe it’s really difficult to make. Like all things though, once you demystify it, you wonder why you spent so many years getting take out! I hope you enjoy this one, a curry I decided to make up as I went along on the weekend, that proved wonderful in it’s results, so I had to share!
What you’ll need (serves 4)
3 tablespoons organic ghee
1 large purple onion, chopped roughly and fine
6-8 chicken thigh fillets (or 6 legs), salted with 1 teaspoon salt over them, while you get everything else together
2 cloves garlic
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon ground ginger
1 teaspoon mixed Indian 5 spice (a curry powder is fine to use)
1/2 cup chopped tomatoes (canned or fresh. skin on is fine. If ou use fresh, add 1/4 cup water to this recipe)
6 big leaves of spinach, stalks and all, chopped
1 cup chicken stock
1/2 cup coconut cream
1/2 cup water
1 bunch of coriander
1 large zucchini, wheel chopped
What to do
The onion step is the one you need patience with, to truly get an authentic curry happening. It will need at least 10-15 minutes on a low – medium heat to sweeten up and brown before doing anything else. After that, it’s a bit of a throw it all in principle.
So, heat a large, deep frying pan on low – medium heat with your ghee and onion. Stir every couple of minutes for 10-15 minutes, until onion is really nice and sweet and browned.
Then, fry off your powdered spices in there for a minute.
Add chicken and brown for 2 minutes
Add tomato and garlic, stir through well, turning heat up to high now as you add all the cold liquids
Add chicken stock, half your coriander, coconut cream, water and once simmering, return heat to low / medium
Then add your spinach and zucchini and cook for the final 10 minutes.
Serve with cashew nuts, dukkah, other cold veggies such as grated carrot, yoghurt or fresh coriander, in little bowls for people to create they’re own perfect mix.
Note: If you fancy yourself as a highly organised individual, make this the night before for the following night, for the flavours to really deepen together.It’s gorgeous on the night it’s made though, so no stress if you want to serve it today!
Curry isn’t hard. Give yourself a couple of gos to commit something like this to memory, and it’ll then be something you can pop on autopilot while you’re doing other things.
Making your own, means you avoid the most often used vegetable oils and non ethical meats in the average curry house, plus, you’ll basically impress your family and friends.
Real Food. Happy Bodies