This recipe is adapted from an amazing dish by the ever dependable Madhur Jaffrey – my parents only ever used her cookbooks when we were growing up and my Dad’s (signed) copy of Indian Cooking is coated in oil, spices, and memories.
I am always tempted just to turn to the same reliable recipes when I flick through this book – lamb with onions (do piaza), butter chicken (makkhani murghi), lamb with potatoes (aloo gosht) but I recently decided to go for something that I definitely hadn’t made before and I am so, so glad I did. This recipe is absolutely delicious and very simple to make – I always use chicken on the bone for this as it adds extra flavour but it would be equally delicious with chunks of lamb neck (cook it for a good couple of hours) or even just as sauce with some chunky white fish. If you are using boneless meat, reduce the cooking time accordingly. I have made a few tweaks to the version in the book and the results are, I think, pretty spectacular. The heat factor can be adapted to personal taste – I like mine fiery but not everyone does, simply reduce the amount of fresh chilli and cayenne if you want something milder…
- 1kg skinless chicken pieces, bone in
- 1 large onion roughly chopped
- 1 inch fresh ginger, peeled and chopped
- 3 cloves garlic
- 25g ground almonds
- 2-3 red peppers, deseeded and roughly chopped
- 1-2 red chilli, chopped (with seeds if you like)
- 1 tbsp ground cumin
- 2 tsps ground coriander
- 1/2 tsp tumeric
- 1/8-1/2 tsp cayenne pepper
- 1 tsp salt
- 4 tbsp vegetable oil
- 2 tbsp lemon juice
- Black pepper
- If using chicken legs, divide into thigh and drumsticks. Breasts should be cut in half and kept on the bone.
- Put the onion, garlic, ginger, almonds, peppers, chilli, cumin, coriander, turmeric, cayenne, and salt into a food processor and pulse until you have a thick, smooth paste.
- Put the oil in a wide pan over a medium heat and, when hot, stir in the paste and fry for 10-12 minutes, stirring to stop it from colouring. Your kitchen will start to smell amazing.
- Add the chicken, lemon juice, and pepper then add enough cold water to just cover the chicken. Stir and mix together then bring to the boil.
- Cover and turn the heat to low and let the curry simmer for 45mins to an hour, stirring occasionally, until the chicken is cooked and falling away from the bone. If you like, you can remove the pieces and shred the meat back into the sauce but I don’t bother. Adjust the seasoning as required.
- Remove the lid and turn up the heat to reduce your sauce – you can have it as thick or as runny as you prefer – then serve immediately with steamed rice and flatbreads.
If you were doing this with fish, cook the sauce for about 45 minutes and reduce slightly before adding the fish – it will only take a few minutes to cook through.