Spicy dinner recipe for Chicken and Butternut Curry.

Ingredients
500 g Deboned Skinless Chicken Breast Fillets or Thighs
1kg Butternut – peeled and cubed (sweet potato also works very well)
2 Medium-sized onion – roughly chopped
Sunflower Oil – about 50ml
4 Garlic Cloves – peeled and crushed or finely chopped
2,5cm Piece Fresh Ginger – peeled and grated
2 Whole Red Chillies – sliced or minced (remove seeds and pith if you don’t want the heat)
1 Fresh or Dried Whole Bay Leaf
5 Cardamom Pods – bashed with a mallet
2 Whole Star Anise
Stick of Cinnamon or Cassia bark
5ml Whole Allspice Berries
5ml Whole Black Peppercorns
5ml Whole Cumin Seeds
5ml Barishap – Fennel Powder for those who don’t know what that is
5ml Turmeric Powder
5ml Coriander Powder
5ml Red Masala Powder
15 ml Curry Powder
Juice of 1 Lemon
30ml Smooth Apricot Jam (melted over gentle heat)
3 Large Ripe Tomatoes – blanched, peeled & chopped (or 1 Can Chopped Peeled Tomatoes)
250ml Tomato Passata – you can use a good chicken stock if you prefer
Handful of Fresh or Dried Curry Leaves
5 ml Garam Masala
Salt and Black Pepper to season
Handful of fresh Dhania – roughly chopped (fresh Coriander leaves)

How to
Make a thick paste out of the barishap, turmeric, masala, curry powder, lemon juice and apricot jam and set aside until needed

Fry the onions and the whole spices & cumin seeds in the oil over medium heat until glazed and limp

Add the garlic, ginger and chillies, and stir-fry for a couple of minutes

Add the curry paste and stir in well, fry gently until the aromas enfold you in a dreamy spicy cloud

Add the chicken pieces and butternut and stir over the heat to coat well with the curry mix

Add the tomatoes and passata

Stir in the curry leaves then bring to a gentle boil, cover and simmer for about 10 minutes.

Cover with lid and transfer to the Wonderbag. Leave for about 4 hours then return to the stove top over a low heat for the rest of the seasoning.

If you don’t have the Wonderbag then you can leave the chicken, half covered, over medium heat and continue simmering until the chicken and butternut is cooked through and the sauce is reduced and thickened.

Stir in the garam masala about 5-10 minutes before end of cooking time

Chop a handful of coriander leaves and stir in just before serving, reserve some for sprinkling on top as a garnish

(I like to stir through about 50mls of Bulgarian Yoghurt before serving but that is optional)

Serve with rotis, rice or samp, some sambals and a dollop of chutney

Read more on Kitchen Diary

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