Chicken, Pumpkin and Cashew Curry
Serves: 4 – 6
This is a really neat curry from The Blue Ducks’ ‘Real Food’ cookbook, a book we really like and have had some early success from.
It is unusual, both in terms of the amount of curry powder you need for it, as well as the wonderfully fragrant paste of ginger, garlic, curry leaves, lime leaves, coriander roots and lemongrass; though it definitely, definitely pulls together.
Just ensure that you get the curry powder to a powder, even if it means a second vino whilst working the mortar and pestle.
It is warm, comforting, fragrant and fun to pull together. Comfort being the operative word; this is simply a great chicken curry you’d happily eat every night with rice – or cauliflower rice as we did.
The original recipe asks for a whole chicken cut up, though we used 1kg of chicken thigh.
Final point: Kashmiri chilli powder.
Most of Rick Stein’s curries ask for it. Among many others.
Sure, you can substitute other chilli powders, though if you can, make the effort and get some Kashimiri chilli powder from an Indian grocer. It is mild and adds a wonderful red hue rather than simply being the Sherman Tank so many chilli powders are. It is worth it.
3 tbsp ghee (or vegetable oil)
1 large onion, finely sliced
4 garlic cloves, chopped
5cm piece of ginger, chopped
10 – 15 curry leaves
3 kaffir lime leaves (remove the spine)
1 bunch of coriander, leaves picked and roots and stalks reserved
1 lemongrass stem, white part only, chopped
1 x 1.6 kg chicken, 10 – 12 pieces, skin on and bones in (or 1kg of chicken thigh)
200ml coconut milk
500gm peeled and deseeded pumpkin, cut into 5cm dice
400gm can diced tomatoes
100gm roasted cashews
1 heaped tsp salt flakes
75gm coriander seeds (yes, a lot!)
50gm cumin seeds (ditto)
8 green cardamom pods
1 cinnamon stick
6 black peppercorns
½ tsp ground turmeric
2 dried chillies
½ tsp Kashmiri chilli powder
- For the curry powder, toast the coriander seeds cumin seeds, cardamom, cinnamon and cloves in a dry frying pan until fragrant and lightly coloured. Tip the spices into a spice grinder – or mortar and pestle – and grind until a fine powder.
- Place the garlic, ginger, curry leaves, lime leaves, coriander roots and stalks, and lemongrass in a blender or small food processor and blitz to a paste.
- Place a large saucepan over a medium heat, add the ghee and fry the onion until it is just turning golden. Add the curry powder and cook over a medium heat for 8 minutes, stirring frequently to ensure the spices don’t burn.
- Add the paste to the pan and fry for a few minutes until fragrant. Add the chicken, coconut milk, pumpkin, tomatoes, cashews, salt and half the coriander leaves. Slowly simmer over a low heat for 45 minutes, stirring occasionally.
- Sprinkle with the remaining coriander leaves and serve with steamed rice (or cauliflower rice) and a dollop of natural yoghurt.