Rick Stein’s ‘India: in search of the perfect curry; recipes from my Indian odyssey’ has absolutely become my go-to, easy-curry tome.
Every curry I have attempted has been spot-on and this simple, aromatic chicken curry is no different.
I cooked it for the boys as part of a bigger Indian feast and so I needed something with a hint of fire, though not too much more. This is the elegance of this curry, where it is the soft spices that carry the dish rather than some whack of heat.
Oh, and the boys loved it – and it is pretty healthy to boot!
P.S. Rick asks that the chicken breasts are merely cut in half and cooked that way. I cubed the chicken to make it easier for the boys and I am not sure I wouldn’t do that again.
3 tbsp ghee or vegetable oil
5cm cinnamon stick
2 green cardamom pods, lightly bruised with a rolling pin
1 small onion, finely chopped
3cm piece of ginger, finely grated
3 cloves garlic, finely crushed
1 tsp ground coriander
½ tsp turmeric
½ tsp Kashmiri chilli powder
4 small chicken breasts, each cut in half
200gm Greek-style yoghurt
2 tbsp ground almonds
1 tsp salt
Handful of flaked almonds, toasted
Handful of fresh coriander leaves, chopped
- Heat the ghee or the oil in a large sturdy pan over a medium heat, add the cinnamon and cardamom and fry for 30 seconds before adding the onion and frying for 10 minutes until golden.
- Stir in the ginger and garlic and fry for 2 – 3 minutes, then stir in the ground coriander, turmeric and chilli powder and fry for 30 seconds.
- Add the chicken and stir well, then add the yogurt, ground almonds, salt and water. Bring to simmer, reduce the heat slightly and simmer gently for 15 – 20 minutes until reduced to a thick, rich, almost dry sauce that coats the chicken.
- Scatter over the toasted almonds and coriander to serve.