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Puspa's chicken curry

Name: Puspa's chicken curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbs canola oil; 8 cloves; 1 cinnamon quill; 6 cardamom pods; 2 onions, finely chopped; 2 tbs finely chopped ginger; 1 large red chilli, chopped; 1 garlic clove, crushed; 2 tsp garam masala; 4 tsp ground coriander; 4 tsp ground cumin; 1 tsp ground turmeric; 1-2 tsp chilli powder; 1 x whole chicken, cut into 12 pieces, bone-in; 2 cups (500ml) chicken stock; 400g can whole peeled tomatoes; 6 medium potatoes, scrubbed, halved; Steamed rice, or toasted white bread & lemon halves, to serve (optional)

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by delicious. team

delicious. team

Oct 01, 2017

The mother of a friend, Puspa, used to make a big batch of this every week, says Al Brown. This recipe is an edited extract from Eat Up New Zealand, by Al Brown, Allen & Unwin, $49.99.

2 tbs canola oil
8 cloves
1 cinnamon quill
6 cardamom pods
2 onions, finely chopped
2 tbs finely chopped ginger
1 large red chilli, chopped
1 garlic clove, crushed
2 tsp garam masala
4 tsp ground coriander
4 tsp ground cumin
1 tsp ground turmeric
1-2 tsp chilli powder
1 x whole chicken, cut into 12 pieces, bone-in
2 cups (500ml) chicken stock
400g can whole peeled tomatoes
6 medium potatoes, scrubbed, halved
Steamed rice, or toasted white bread & lemon halves, to serve (optional)

Method

1.

Place a large saucepan over medium heat.
2.

Add oil, cloves, cinnamon and cardamom pods and fry for 1 minute. Reduce the heat to low and add onion. Cook for 2-3 minutes until translucent. Stir in the ginger, chilli, garlic and spices, and cook for 2 minutes.
3.

Add the chicken, stock, tomatoes and their juice, and potatoes. Stir to combine. Bring to a gentle simmer, cover and cook for 40 minutes over low heat, stirring occasionally. Remove curry from the heat and cool. Season to taste.
4.

Serve with rice, or go Puspa-style and enjoy with toasted slices of thick white bread and lemon halves for squeezing.