The Tastiest Curry Ever
This aromatic chicken curry recipe features tender chicken pieces simmered in a rich and flavorful base sauce infused with a blend of warming spices. The base sauce, made with a combination of onions, peppers, garlic, ginger, and a fragrant mix of turmeric, cumin, and coriander, provides a luscious foundation for the curry. Tender chicken is first seared to seal in the flavors, then combined with the base sauce and simmered to perfection. A final touch of garam masala and fenugreek leaves adds depth and complexity to this comforting and satisfying dish.
— Constant Cookbook
Ingredients
- INGREDIENTS FOR THE BASE SAUSE
- - 2 tbsp vegetable oil
- - Half of an onion, diced
- - Half of a green bell pepper, chopped
- - Half of a red bell pepper, chopped
- - 2 Cloves of garlic, sliced
- - 1 inch knob of ginger, peeled and thinly sliced
- - 4 bird-eye chillies, de-seeded and chopped
- - Half tsp of cumin
- - Half tsp of turmeric
- - Half tsp of ground coriander
- - 1 tbsp of tomato puree and 4 tbsp of water (passata consistency)
- - 4 fl oz water
- INGREDIENTS FOR THE FINAL CURRY
- - 2 tablespoons vegetable oil or ghee
- - 2 chicken breasts, skinned and cut into 1 inch cubes
- - 6 whole small dried chillies (Bird's Eye or Thai Hots)
- - 1 tsp hot chilli powder
- - 1 tsp ground cumin
- - 1 tsp ground coriander
- - 1 tsp paprika
- - Batch of Rama Base Sauce
- - Salt to taste
- - 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
- - Half teaspoon garam masala
Instructions
- MAKING THE BASE SAUCE
- Heat 2 tbsp oil in a frying pan on a high heat and add the onion and fry for a few minutes.
- Add the chopped chilli, garlic, ginger and peppers and continue to fry for 30 seconds and turn the heat down to a low heat.
- Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
- Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
- Take off the heat and cool a little. Put the cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
- Put the pureed mixture back into the pan and cook for 20 - 30 minutes over low heat stirring occasionally. Add a little hot water if it starts to catch on the pan, the sauce will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.
- MAKING THE FINAL CURRY
- Heat a little of the oil in a large frying pan then fry the chicken pieces over medium heat until they are sealed and have turned white. Remove them from the pan and set aside for the time being.
- Heat the rest of the oil in a heavy saucepan over a medium heat.
- Add the whole dried chillies and fry until they start to swell.
- Turn the heat to low, add 1 tablespoon of the Base Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. DO NOT BURN THE SPICES.
- Add the rest of the Base Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
- 10 minutes from the end add the garam masala and fenugreek leaves.
- Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
Yield
Serves 2
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