Here’s another recipe request for SW. Hope you enjoy making this as much as I did!
I’ll be honest here – this isn’t a quick-fix kind of meal. I think the marinating, reducing, simmering, and garnishing are well worth the hassle . . . but, then again, I’m the sort of person who is quite happy to spend an entire day cooking a single dish!
If you do spend the extra time and effort, you’ll be rewarded with succulent chicken and rich, tangy gravy. The sides are optional up to your preference. I went with fluffy steamed rice, cheesy air-fried garlic naan, and homemade cucumber & coriander yoghurt (pictured below).
Of course, one should probably use ghee if they’re being “traditional”. I used a mixture of butter and coconut oil, but any unflavored vegetable oil will do to fry your aromatics. The last time I made this, I wasn’t feeling a super heavy meal so I threw in a bit of coconut milk. In saying that, sometimes all you want is that fulsome richness you get from regular cream! You can also stir in a final knob of butter right at the end if you’re after that glossy sheen.
This recipe can be gluten-free, grain-free, egg-free, nut-free, and dairy-free.
Serves 3-4
Preparation time: 30 minutes (plus refrigeration time)
Cooking time: 1 hour
Ingredients:
Marinade:
- 500 grams chicken breast (or thighs)
- 2 Tablespoons lime or lemon juice
- 2 Tablespoons plain yoghurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 1/2 teaspoon salt
- 1 teaspoon turmeric
- 2 cloves garlic, crushed
- 1-inch knob ginger, minced
Curry:
- 2-3 Tablespoons ghee (or coconut oil/butter), divided
- 1 Tablespoon cumin seeds
- 3 cloves garlic, crushed
- 1-inch knob ginger, minced
- 1 small red onion, finely diced
- 2 teaspoons turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chilli powder, or to taste
- 1/2 teaspoon salt
- 1 x 400 grams can diced tomatoes
- 1 x 400 grams can chickpeas, drained
- 250 mL coconut milk (or coconut/regular cream, see above)
- lime juice, stevia (or brown sugar), salt, to taste
- fresh coriander, yoghurt, fried garlic/shallots, to garnish
Method:
- Cut the chicken into bite-sized pieces. Combine in a bowl with the rest of the Marinade ingredients. Cover and refrigerate for at least 30 minutes (or, ideally, overnight).
- In a large frying pan or wok, heat 1 Tablespoon of ghee/oil over medium-high heat. Add the cumin seeds and fry until beginning to brown. At this point, toss in the garlic and ginger and cook until golden.
- Lower the heat and stir in the onion, cooking until softened. Add the remaining spices and fry for a few minutes before tipping in the canned tomatoes. Cover with a lid and cook, stirring occasionally, until reduced and darkened in colour.
- Remove the tomato mixture to a separate bowl. Wipe out the frying pan and add another spoonful of ghee/oil; increase heat to high. Fry the chicken (with its marinade) in two batches – you want it to develop a nice dark crust.
- Return the tomato mixture to the chicken in your pan. Add the chickpeas and coconut milk and reduce the heat to a simmer. Allow it to bubble away for a few minutes, ensuring the chicken is cooked through. At this stage, season to taste with salt, lime/lemon juice, and a little stevia (or sugar). You can also stir through a blob of butter at this stage – but this is completely optional!
- Remove from heat and swirl through a few dollops of yoghurt, if desired. Sprinkle over freshly chopped coriander (and crispy fried shallots/garlic, if you have them!). Serve immediately with sides of your choice and enjoy! 🙂
