I’ve made this curry a few times now and it’s exceptional. It’s a one wok dish too!
The herbs really highlight this red curry, stirred through just before serving, add to that the fresh, fiery chilli thrown in at the beginning of the cooking process? It lingers wonderfully on the pallet.
The recipe says to cook the potatoes for about 10minutes until soft but i’ve found each time that it takes longer. Put a lid on the wok or saucepan so the sauce doesn’t evaporate and cook the potatoes until soft when pricked with a sharp knife. At that point add the prawns to cook for the final couple of minutes. I also added shredded kaffir lime leaves because they’re just so fantastic.
Don’t forget to serve in warmed bowls, you want that curry to stay hot, tastes so much better that way!
And if you have leftovers, as with most curries, they’re often better the next day as was the case here.
This is the Indian chicken dish that has been on the menu for a week or so now. I planned to cook it Tuesday, but the chicken went off, then again Thursday, the ‘feeling flat’ day, but didn’t. I almost rode the dish off thinking i would not get around to it. Yesterday i saw some fantastic Saskia Beer chicken merrylands so that rejuvenated my motivation to cook it. I actually had something else planned for today but forgot to take it out of the freezer so with plenty of time to prepare and cook i finally got this out of my system 🙂
I removed the skin from the chicken, (don’t worry it won’t go to waste ), cut a few slices into the thigh and leg of the chicken. Mix 1tsp each of finely chopped green chilli, ginger, garlic and a pinch of salt then rub into the chicken, making sure to rub the marinade into the slices. I let this marinate for a couple of hours but should be for at least an hour.
Pre-heat oven to 200degC and cook the chicken for 40-45mins, check that it’s cooked, i put mine back in for another 5mins, but we have a crappy oven ;[
While the chicken is in the oven get the sauce going.
Heat 3tbs of olive oil in a small saucepan on medium heat, 20cm was a perfect size for this.
I’m also serving this with a cashew nut and curry leaf rice so it was tricky. 5mins here, 2 mins there, 10mins where? Tests your drunken concentration haha, good practice right? 😉
Fry up the red onion for about 5mins until it starts to brown, i turned mine up a little for that to happen. Add the garlic, ginger and green chilli, cook for another minute or so, stirring. Add the tomato and cook until soft, about 3mins. Now add the ground cumin, coriander, turmeric, chilli powder and salt, continue stirring. Mix in the coconut milk and bring to the boil. On a medium-high heat let this rapidly boil until the sauce thickens a bit, a few minutes. Add the chicken and spoon the sauce over and let it heat through. Now back to the rice!
I heated up 1/2 tbs of olive oil and added brown mustard seeds until they start to pop then add the cumin seeds and curry leaves, 15 seconds later add the cashew nuts, salt and stir until the nuts turn golden then add the rice and mix together ensuring all the ingredients are mixed well together 🙂
I saw this dish being cooked on Madhur Jaffrey’s Curry Nation one day, then feeling like cooking some Indian i looked through that same cook book and stumbled upon this dish. After deciding that was what i wanted to cook i realized it was from the episode i saw.
Fabulous dish though, great ingredients, wonderful flavour. You get little hits of things here and there, you can imagine.
Ange and I are both in the kitchen today with a French duo, she’s on main and i’m on dessert. Should be interesting! 🙂
Nice little picture from the markets this morning.