Cold Killer Chicken Curry (variation on a Karahi)
30 - 40 minutes
4 - 5 people
1 -2 dried Thai chillies, 3 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, contents of 3 green cardamom pods, 1 stick of cinnamon, 2 cloves and 5 black pepper corns heated in a dry pan and then ground to a fine powder
1 teaspoon turmeric
½ teaspoon rock salt
2 teaspoons powdered fenugreek
4 – 5 organic, free range chicken breasts
2 handfuls of cashew nuts
1 knob of butter
1 large carrot
1 red and 1 yellow pepper (capsicum)
2 thumb sized pieces of fresh ginger
400 millilitres gluten free vegetable stick
2 tins chopped tomatoes
Half a tube tomato puree
1 tin organic coconut milk
2 – 3 dessert spoons vegetable oil
Begin by making your spice mix by heating the chillies etc until they start to smoke or the seeds start to pop, then transfer to a grinder with the turmeric, powdered fenugreek and rock salt then grind to a fine powder. Remove two teaspoons to a deep dish and mix with one dessert spoon of vegetable oil. Continue by removing any sinew and fat from the chicken breasts, then score across the outside and rub in the spice and oil mix then cover and leave to marinade in the fridge for at least 2 hours.
When you are ready to cook, remove the chicken from the fridge and leave to warm to room temperature. Continue by heating a knob of butter in a large saucepan, then add two full handfuls of cashew nuts and stir fry for 2 – 3 minutes until they are golden brown then remove to a blender and whizz to a fine powder or paste. Then peel the ginger and carrot then use a grater to roughly grate the carrot and finely grate the ginger. Carry on by removing the stalk, seeds and internal white structure from the peppers (capsicums) and then slice into small squares. Heat a dessert spoon of vegetable oil in the same saucepan you did the cashews in then add the peppers and stir fry for 5 minutes before removing to a plate. Then add the grated ginger and carrot to the saucepan, stir fry for 1 minute then add the tomato puree and stir fry for another 2 minutes before adding the vegetable stock, remaining spice mix, chopped tomatoes and coconut milk. Stir thoroughly then bring to a high simmer and cook stirring regularly for 30 minutes.
When the sauce has been cooking for 20 minutes add the cooked peppers and stir, then remove the chicken from the fridge and give it a good mix again. Heat a griddle or frying pan with a little oil and then, when hot, add the chicken and cook for 4 minutes before turning and then cooking for another 4 minutes. When the final 4 minutes are close to finished add the cashew powder/paste to the sauce and mix well then turn off the heat. Serve cooked basmati rice to plates then serve the sauce and top the sauce with the cooked chicken breasts when done.