Skip to main content

and one more recipe from Dhruv Baker's first album. Super simple chicken curry.






I made this recipe last night. Its the fifth in my Dhruv Baker Cook-athon. Its funny but cooking five dishes in a row from one book is a bit like listening to a whole album rather than just being on shuffle the whole time, you start to get a sense of what the artiste has got to 'say'.
I really liked this recipe, and I think I can start to see how Dhruv's use of spices is intended to add depth of flavour to his dishes. He tends to layer them through the process which in this case gives flavour rather than just heat to this very simple curry (this also made the dish appropriate for my dear wife's continuing convalescence too)

We had it with kachumber salad and Nushi's fabulous dahl.

Serves 4

ingredients

2 tbsp vegetable oil
6 cloves
4 green Cardamom pods
1 cinnamon stick
2 onions, finely chopped
4 cloves garlic, very finely chopped
4cm piece fresh ginger, peeled and very finely grated
1 tsp turmeric
4 tsp ground coriander
2 tsp ground cumin
1/2 tsp red chilli powder
75ml water
250g fresh tomatoes, whizzed in a blender
1 whole chicken, jointed into 8 pieces or chicken thighs
250 ml chicken stock
4 tbsp roughly chopped fresh coriander
Salt and freshly ground black pepper

method

Heat the oil in a  large, lidded pan and, when hot, add the cloves, cardamom pods and cinnamon stick.  Fry for about 3-4 minutes over a medium heat.
Add the onions and fry for 10-15 minutes, until golden.  Add the garlic and ginger and cook for a further 2 minutes, now add the rest of the spices and cook for  further minute or two.
Now pour in the water and cook for another 5 minutes stirring constantly.
Add the blended tomatoes and cook for 10 minutes before adding the chicken pieces. Cover and cook for 5 minutes, then add the stock and cook, covered, for 10 minutes.  Remove the lid, increase the heat and cook for a further 10 minutes until the chicken is cooked through and the sauce has stared to thicken up.
Season to taste and sprinkle over the chopped coriander.  Serve with steamed rice, naan bread and Cucumber Raita.


Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more