Last Wednesday, for dinner, I made a magnificent curry from Nigel Slater’s The 30-Minute Cook. The recipe uses chicken pieces on the bones but I used chunks of chicken thigh instead. I also used chilli flakes instead of raw chilli. It serves two and the original recipe is below. I served the curry with rice and naan breads. It tastes really good, enjoy!
1 tsp cumin seed
1 tsp mustard seed
1 tsp coriander seed
1 tsp ground turmeric
1 small, hot green chili pepper, seeded and chopped
2.5cm/1 inch piece of fresh root ginger, peeled and grated
2 garlic cloves, crushed
100ml double cream
4 chicken pieces on the bone, thighs, drumsticks, or breasts
2 tbsp groundnut oil
1 medium onion, chopped
225ml coconut milk
chopped coriander leaves
1. Put the cumin, mustard and coriander seeds into a dry frying-pan over a low to medium heat. Cook for a minute or two till their fragrance rises and the mustard seeds start to pop. Add the turmeric. Tip into a spice mill or a coffee grinder and whizz to powder, or grind for 3-4 minutes using a pestle and mortar.
2. Mix with the chopped chilli, grated ginger, crushed garlic and the cream. Place the chicken in a shallow dish and scoop the paste over them.
3. Heat the oil in a shallow pan and cook the onion until soft and golden, about 5-6 minutes, then add the chicken and paste for the marinade. As the chicken colours pour in the coconut milk and season with salt and pepper. Simmer (do not boil) for 15-20 minutes till the chicken is cooked through. Sprinkle over the coriander leaves and serve.