Country Captain Chicken Curry
This flavorful chicken curry is a hearty and aromatic dish that brings together a blend of spices with tender chicken pieces. The fragrance of ginger, garlic, and spices fills the air as the chicken simmers to perfection in a rich and savory sauce. Garnished with a variety of textures and flavors, from crispy bacon to creamy coconut and peanuts, this dish is a delightful feast for the senses. Serve over a bed of fluffy rice and enjoy a comforting and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 1 large roasting chicken
- 120g/4oz butter
- 3 large onions
- 2 garlic
- 1 tbsp grated fresh ginger
- 2 cloves
- 2 bay leaves
- 2.5cm/1in cassia stick
- 1 tsp turmeric
- 2 tsp freshly ground black pepper
- ¾ tbsp finely chopped fresh green/red chilli
- 200ml/7fl oz chicken stock
- ½ lemon
- salt and freshly ground black pepper
- leaves, to garnish fresh coriander
- 200g/7oz rice
- , sliced into rings red onion
- bacon, cut into thin strips and fried until crisp
- fresh coconut
- peanuts
- 1 free-range egg
Instructions
- Heat a large frying pan until hot then add half of the butter and all of the chicken pieces. Fry the chicken, stirring frequently, until golden-brown on all sides, then remove from the pan and set aside.
- Melt the remaining butter in another large frying pan over a medium heat. Add the onion and fry for 3-4 minutes, until softened and golden-brown.
- Add the ginger and garlic and fry for one minute.
- Add the cloves, bay leaves, cassia stick, turmeric, black pepper and chillies and fry for 1-2 minutes to release the flavours.
- Add the chicken pieces and half of the stock. Reduce the heat and simmer for about 20 minutes until the chicken is tender and completely cooked through. (If necessary, add more stock during cooking to prevent the chicken from sticking to the pan.)
- Add the lemon juice, season, to taste, with salt and freshly ground black pepper and garnish with chopped coriander leaves.
- To serve, place a spoonful of cooked rice onto each of four plates and spoon the curry alongside. Sprinkle with red onion rings, crispy bacon, coconut, peanuts and hard-boiled egg.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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