recipe version 1.3|
version 2.0 is now available
see The Curry House Cookery Book
This is a hot, simple curry. Watch out for the whole dried chillies though - they heat up the dish slowly so don't adjust the chilli level too soon (unless you're a
Chile-Head, in which case add a few more !!)
- 2 tablespoons vegetable oil or ghee
- 2 chicken breasts, skinned and cut into 1 inch cubes
- 6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
- half teaspoon hot chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- half a batch of Basic Curry Sauce
- salt to taste
- 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then
left moist for at least 10 minutes.
- half teaspoon garam masala
- Heat a little of the oil in a large heavy frying pan then fry the
chicken pieces over moderate heat until they are sealed and have
turned white. Remove them from the pan and set aside.
- Heat the rest of the oil in a heavy saucepan over a moderate heat.
- Add the whole dried chillies and fry until they start to swell.
- Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and
stir round. Then add the chilli powder, cumin, coriander and paprika and
fry gently, stirring all the time, for a minute. Take care not to burn the
spices or the curry will lack flavour and taste bitter.
- Add the rest of the Basic Curry Sauce, the chicken pieces and salt and
simmer for 20-30 minutes or until the chicken is done. Stir from time to
time and add a little hot water if the sauce starts to catch on the bottom
of the pan.
- 10 minutes from the end add the garam masala and fenugreek leaves.
- Simmer gently for the last 10 minutes stirring frequently as the
sauce should now be nice and thick.
©David Smith 1996-2004