Chicken Curry 102 (gf) (lf)

smitsfoodblog - chicken curry 183 Following on from “Chicken Curry 101”, this recipe takes it to the next level which adds;

  • woody spices
  • fresh kaffir lime and bay leaves
  • fresh turmeric and coriander roots

Just an example of how you can mix it up.

Provided you have the 3 basic powdered spices (coriander, turmeric and sweet paprika), others are optional, if you don’t have it or do not like the flavor, simply leave it out!
Serves 6-8 Preparation time 15 min
Cooking time 45-50 min
Start – Ingredients
  • 2 kg chicken skinless with bones – casserole pieces
  • 2 medium onions – finely sliced
  • 2 medium tomatoes – chopped
  • 2 tlsp fresh masala (garlic, ginger, chili, turmeric root paste)
  • 3 tsp coriander powder
  • 1.5 tsp turmeric powder
  • 3 tsp sweet paprika powder
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 kaffir lime leaves
  • 1 tlsp coriander roots/stems
  • 2 tsp salt
  • 2 tlsp oil/ghee/coconut oil
  • 1/2 cup water/coconut water/stock
  smitsfoodblog - chicken curry 081
# Steps Image
1  Assemble and prepare ingredients

TIP

  • Chicken and tomatoes releases allot of liquid during cooking process
  • If you plan to add coconut cream/milk or yogurt at the end of this dish, use less water and check progress during cooking
  • Brown chicken meat such as legs, thighs, rib cage, works best with this recipe
  • chicken with bones = richer flavors
  smitsfoodblog - chicken curry 110
2 In a large saucepan, fry-pan or wok heat oil

Pre-brown the chicken pieces and set aside

  smitsfoodblog - chicken curry 117
3 In a large saucepan, fry-pan or wok heat oil and add onions, coriander roots/stems, cinnamon sticks, lime and bay leaves

(lid required later)

  smitsfoodblog - chicken curry 088
4 Fry until the  until the onions are soft and golden 3-5 min  smitsfoodblog - chicken curry 106
5 Add fresh masala and stir through

Fry onions and fresh masala for 2-3 min

 TIPS

Cooked well, the onions will almost dissolve creating a rich sauce at the end

  • more onions = thicker sauce
  • more caramelized the onions = sweeter and richer the sauce
  smitsfoodblog - chicken curry 112
smitsfoodblog - chicken curry 114
6 Add powdered spices and heat through 2-3 min  smitsfoodblog - chicken curry 120
7 Add browned chicken pieces, tomatoes and water/stock and stir through  smitsfoodblog - chicken curry 123
smitsfoodblog-chicken curry 101 035
8 Cover and simmer on low to medium heat for 35-40 min

Stir occasionally

TIP

Rescue – only in case of an emergency

  • If you find your curry sauce is too thin, chances are you have added too much liquid, not enough onions or the onions are not cooked enough
  • to thicken the sauce, add a little “coconut flour” at the end and heat through 
  smitsfoodblog - chicken curry 154
Tips to Create
Add 1 cup of coconut cream or milk at the end and gently heat through (lite coconut milk/cream tend to split when boiled so if using this, gently heat through)

Add half a cup of yogurt or sour cream at the end and gently heat through

Other spices that can be used in the curry in addition are; 1 tsp cumin powder, 1 tsp Chinese 5 spice, 1/2 tsp garam masala, 1 tsp curry leaf powder, 1 tsp kaffir lime leaf powder, chili flakes (not all of these but an additional one or two will create another layer to the flavor)

Pre boil baby potatoes and carrots and add half way through (you may add these raw however the cooking time of chicken v vegetables adds a layer of complexity, overcooked potatoes will become powdery and breakup into the sauce)

For added woody layers – use star anise, 1 tsp Chinese 5 spice, 1/2 tsp garam masala,
Good Luck and Enjoy!