My mother is here for a visit and she and Chris made a lovely indian dinner. We had chicken curry, rice, daal, tomato sambal, dry okra curry, parathas and some indian sweets for dessert.
The recipe is from my great-aunt Cynthia who just turned 86. The measurements are definitely approximate as my mother “cooks by taste and eye”.
- 2 serious glugs vegetable oil
- 2 tbsp olive oil
- 1 cup chopped onions
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 19 oz. chopped canned tomatoes
- 1 tsp sugar
- 2 lbs (approx 1 kg) bone in chicken, chopped into pieces
- 1 cup yogurt
- 1 can coconut milk
- 1/2 cup chopped fresh cilantro
- 3 tbsp chopped fresh curry leaves
- 2 tbsp garam masala
for the masala spice paste (all spices should be ground)
- 1 1/2 tsp cumin
- 1 1/2 tsp tumeric
- 3 tsp coriander
- 1 tsp red chili powder
Heat vegetable oil in large heavy pan on high heat. Sear individual chicken pieces until browned. Set aside on a plate. You may have to do this in small batches, it is important to not overcrowd the pan.
Heat oil in large heavy pot on medium heat. Add onions, garlic and ginger and cook approx 5 mins. Meanwhile, mix masala paste with 1/4 – 1/2 cup of water.
When onions are translucent add masala paste and fry until water evaporates and oil comes to the surface (this will look red/orange-ish and glossy). Add 1/4 – 1/2 cup of water and repeat until oil comes to surface again. Then do it again (that’s right, do it 3 times).
Add canned tomatoes and sugar. Feel free to ‘mush’ together with spices. Simmer for about 10 mins, if you like you can turn the heat down.
Add yogurt and coconut milk and put chicken in (don’t be scared of the chicken juices on the plate – pour them in too). Give the whole thing a good stir and add chopped cilantro and curry leaves. Turn the pot down to a slow simmer, sprinkle in garam masala.
Let the whole thing cook covered for about 30 minutes. If the curry is looking runny, leave the lid off until the sauce has thickened.
Serve with chopped, fresh coriander and lime wedges. You are welcome.