This curry is based on my killer chicken curry recipe. The previous recipe results in a thin sauce that is highly spiced but not something that you would find in an Indian restaurant. Most people love it but a few people (hi Charlie!) mentioned that they would have preferred a thicker sauce and so I set about trying to amend the recipe. Despite the similar ingredients and method the results are significantly different. Steve's friend Richard beta-tested the recipe, declared it "really lovely" and then made it again for dinner the next day!
Serves 2 - 3
- 2 large floury potatoes – peeled and cut into large wedges
- 1 large onion (chopped finely)
- 2 cloves of garlic (crushed)
- 10 grams root ginger (peeled and grated)
- 1 green chilli (finely chopped)
- 3 teaspoons coriander-cumin powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 2 teaspoons salt (less if you prefer)
- 3 tablespoons tomato puree
- 15 grams coriander - chopped
- 3 tablespoons light tasting vegetable oil
- 2 large skinned chicken breast fillets - washed and cut into large chunks
- 250 ml water
- 25g butter
- Pre-heat the oven to 180 degrees centigrade.
- Place the potato wedges in a saucepan and boil for 15 minutes. (20 minutes if you want an even thicker sauce)
- Place the onions, garlic, ginger, green chilli, coriander-cumin powder, garam masala, turmeric, chilli powder, salt, tomato puree, chopped coriander and the oil in a large mixing bowl. Mix together thoroughly.
- Add the chicken and mix again.
- Transfer into an ovenproof dish that has a lid.
- Add the par-boiled potatoes and water to the dish. Mix gently and then place the butter on the top.
- Put the lid on the dish and put in the oven for 40 minutes. At this point check that the chicken and potatoes are cooked. The potatoes should have started to melt making a thick sauce.
- Serve immediately with rice, bread or naan.