Chicken Curry
Photo: Guilhem Vellut from Paris, France, CC BY 2.0
This chicken curry builds its flavor in layers, starting with a spiced coconut yogurt marinade and ending with a long, gentle simmer. Whole cumin, fennel and mustard seeds are fried first, so the base smells toasted before any chicken goes in. Searing the marinated pieces in batches gives them color, and the potatoes soak up the sauce. It feeds eight, which suits a crowd.
Instructions
Clean the chicken and cut it into small pieces. Mix it with all the marinade ingredients until evenly coated, then leave it for 30 minutes so the spices soak in.
Heat a large pan over medium heat and fry the cumin, fennel and mustard seeds until fragrant. Stir in the garlic and ginger paste and fry briefly.
Chop the onion small and add it to the pan. Add the potatoes and fry them alongside, stirring now and then, until the onion turns golden brown.
In a separate pan, sear the marinated chicken in batches, moving each batch to a bowl as it is done so the pan stays uncrowded.
Add the seared chicken to the onions and potatoes. Stir in the curry powder and the coconut yogurt, then turn the heat to low.
Leave the curry to cook for 35 to 40 minutes. Finish with finely chopped fresh coriander and a dash of lemon juice, and serve with rice or naan bread.
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