Okay, so here is a dish from Mike, my husband. In case you are just tuning in as to who he is. He adapted this recipe from The BBC Good Food. He loves hot and spicy food, me, not so much. I do love the flavours of spices but not too hot. This is one of his favourite dishes to make and every time he makes it, we have to leave the kitchen! The frying of the spices makes your eyes water, uncontrollable coughing and sneezing. Sounds great doesn't it??? Well, I have tamed it slightly so you can still enjoy the aroma of the spices without all the side effects. It really is a deep and rich flavour and I will be making it again. Oh, today was my first time ever making this dish as it was requested.
Click into the gallery below to see the making of the curry paste!
Mike's Chicken Curry
1 large onion, roughly chopped
6 Garlic cloves, roughly chopped
2 inch piece of ginger, peeled and roughly chopped
2 Tablespoons of vegetable oil
2 Teaspoons of cumin seeds
1 Teaspoon of coriander seeds
1 Teaspoon of chilli flakes
1 Teaspoon of cinnamon.
1 Teaspoon of garam masala
1 Teaspoon of turmeric
1 Teaspoon of sugar
400 gram can of chopped tomatoes
3 Chicken breast, cut into bite size pieces
1 Cup/240 ml of chicken stock
Small bunch of fresh chopped coriander
Put the onions in a small food processor with a few tablespoons of water. Blend until you have a paste. Put the onion paste in a small bowl and set aside.
Add the garlic and ginger to the same food processor with a few tablespoons of water and blend until you have a paste.
Combine the cumin seeds, coriander seeds, chilli flakes and cinnamon in a mortar and pestle. Smash it around for a few minutes. In a large skillet set over medium heat, add the oil and the cumin seeds, coriander seeds, chilli flakes and cinnamon. Stir it around for a couple of minutes. Add the onion paste and cook until the onions turn a dark golden colour and all the water has evaporated. This will take about 8-10 minutes. Toss in the ginger and garlic and stir well while cooking for a further few minutes.
Stir in the garam masala, tumeric and sugar. Add in the tomatoes and cook over a medium heat for about 10 minutes until the tomatoes reduce and the sauce starts to thicken.
Add the chicken to the pan and stir well to coat completely. Cook for about 5 minutes or so. Add the chicken stock and stir well. Cook for a further 10 minutes or so, stirring occasionally. You should have a thick sauce at this point. Remove from heat and toss in the fresh coriander. Serve with Basmati rice and Nann bread.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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