Chicken Family friendly Main Asian

Chicken curry

Name: Chicken curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 5 long chillies, seeds removed (or leave some seeds in according to taste); 2 tablespoons sunflower oil, plus a little extra for the chilli puree if necessary; 8 garlic cloves, crushed; 2-3 lemons, juiced; 1/2 teaspoon ground turmeric; 1.5kg free-range chicken, cut into 8 pieces, skin removed (you can get your butcher to do this for you); 1 teaspoon cumin seeds; 2 onions, roughly chopped; 2 teaspoons coriander seeds, crushed; 12 dried curry leaves; 1 tablespoon chopped coriander, plus extra coriander leaves to garnish; 1/2 Lebanese cucumber, chopped; 100g plain yoghurt; Steamed rice, to serve

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

This simple chicken curry will be on the table in a flash.

5 long chillies, seeds removed (or leave some seeds in according to taste)
2 tablespoons sunflower oil, plus a little extra for the chilli puree if necessary
8 garlic cloves, crushed
2-3 lemons, juiced
1/2 teaspoon ground turmeric
1.5kg free-range chicken, cut into 8 pieces, skin removed (you can get your butcher to do this for you)
1 teaspoon cumin seeds
2 onions, roughly chopped
2 teaspoons coriander seeds, crushed
12 dried curry leaves
1 tablespoon chopped coriander, plus extra coriander leaves to garnish
1/2 Lebanese cucumber, chopped
100g plain yoghurt
Steamed rice, to serve

Method

1.

Puree the chillies in a food processor, adding a little oil if it does not form a puree.
2.

Place the chillies into a bowl with the garlic, lemon juice and turmeric, then add the chicken. Cover and leave to marinate while you do the next step.
3.

In a large, deep frypan that has a lid, fry cumin seeds in sunflower oil over medium heat for 1 minute until fragrant. Add onion, fry for 5 minutes or until soft, then stir in coriander seeds and fry for a further minute. Add 2 teaspoons of cracked black pepper and curry leaves with the chicken and all the marinade, turning to coat evenly.
4.

Cover, reduce heat to low and cook for 30-40 minutes, turning occasionally, until chicken is cooked through.
5.

Combine the coriander, cucumber and yoghurt in a bowl. Serve curry on steamed rice with some of the yoghurt mixture.
6.

Garnish with extra coriander leaves.