Chicken Curry

I’ve had a hankering for London lately and the only cure, apart from a plane ticket, is some delicious Indian food. Yesterday I shared a delicious recipe for aloo gobi, today we shall move on to some chicken curry.

The curry paste is easy enough to make yourself if you have all the ingredients on hand, but if you are running short on time or don’t have all the ingredients, it’s easy enough to cheat and use a ready made sauce. I would recommend a brand like Patak’s. I used to use their products all the time when I lived in London, but I’ve been seeing it more and more stateside as well. Any grocery store with a decent international section should carry it. If you live in Southern California, I know that Von’s, Ralph’s and Fresh & Easy all carry it. 

Chicken Curry (adapted from ‘Chicken Korma’, Jamie Oliver’s Food Revolution, p. 74)
Serves 4-6

  • 1 3/4 pounds of boneless, skinless chicken breasts
  • 2 medium onions
  • 1 fresh green chile (optional)
  • a thumb-sized piece of fresh ginger root
  • a small bunch of fresh cilantro
  • 1 15-ounce can of garbanzo beans
  • peanut or vegetable oil
  • a pat of butter
  • 1/2 cup korma or mild curry paste (recipe follows or use ready made paste like Patak’s)
  • 1 14-ounce can of coconut milk
  • a small handful of sliced almonds, plus extra for serving
  • sea salt and freshly ground black pepper
  • 2 cups natural/greek yogurt
  • 1 lemon
  1.  Cut the chicken into approximately 1-inch pieces. Peel, halve and finely slice onions. Halve, seed and finely slice the chile if you’re using it. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the garbanzo beans.
  2. Put a large casserole-type pan on a high heat and add a couple lugs of oil. Add the onions, chile, ginger and cilantro stalks with the butter. Keep stirring it enough so it doesn’t catch and burn but turns evenly golden. Cook about 10 minutes.
  3. Add the curry paste, coconut milk, half of the sliced almonds, the drained garbanzo beans, and sliced chicken breasts. Half fill the empty coconut milk can with water; pour it into the pan, and stir again.
  4. Bring to a boil, turn the heat down and simmer for 30 minutes with the lid on. Check regularly to make sure it’s not drying out. Add extra water if necessary. When chicken is tender and cooked, taste and season with salt and pepper if necessary.
  5. Remove from heat, plate serving and top with natural yogurt on top and sprinkle the rest of the almonds. Sprinkle with cilantro, and serve with lemon wedges for squeezing over.
  6. Serve and enjoy!
Mild Curry Paste (adapted from Jamie Oliver’s Food Revolution, p. 99)
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cloves of garlic
  • a thumb-sized piece of fresh ginger root
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1/2 teaspoon sea salt
  • 2 tablespoons peanut oil
  • 1 tablespoon tomato paste
  • 2 fresh green chiles
  • 2 tablespoons almond flour
  • a small bunch fresh cilantro
  1. Peel the garlic and ginger. Put a frying pan on medium heat to high heat and add cumin and coriander seeds. Lightly toast them for a few minutes until golden brown. Then remove the pan from the heat.
  2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. When ground, add the rest of the ingredients until you have a smooth paste.

One thought on “Chicken Curry

  1. Pingback: Sunday Summary: October 23, 2011 | Clare Cooks!

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