Chicken curry

Name: Chicken curry
Yield: Serves 4
Cuisine: British
Ingredients: 1 teaspoon turmeric; small piece of tamarind; 1 pickled lemon, chopped (optional); 600 ml stock from the carcass; 1 teaspoon dried mint; 1 teaspoon coriander seeds, lightly pounded; 6 green or black cardomom pods; 6 green or black cardomom pods; 2 red chillies, chopped; 1 teaspoon each fenugreek seeds and garam masala (alternatively, use 2 teaspoons curry powder); 1 teaspoon each fenugreek seeds and garam masala (alternatively, use 2 teaspoons curry powder); 1 teaspoon each fenugreek seeds and garam masala (alternatively, use 2 teaspoons curry powder); 1 chicken, approx. 1.8 kg, jointed from its carcass; 1 chicken, approx. 1.8 kg, jointed from its carcass; 2 onions, chopped; 2 garlic cloves, chopped; 2 tablespoons fat (if there is fat on chicken, render it down; if not, use ghee); 2 tablespoons fat (if there is fat on chicken, render it down; if not, use ghee); 2 tablespoons fat (if there is fat on chicken, render it down; if not, use ghee); 600 ml stock from the carcass

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

A really simple chicken curry for those days when you know better than to order a take-away. Serve with rice, poppadoms and any Indian side dishes of your choice (I’ve used a cucumber raita and tomato and onion salad here).

Ingredients

2 tablespoons fat (if there is fat on chicken, render it down; if not, use ghee)
1 chicken, approx. 1.8

Asia
United Kingdom
India
London
Gluten-free

Method

Heat the fat, brown the chicken joints and transfer to a cooking pot. Fry the onions, garlic and chillies in the remaining fat. Add all the spices (including cardamom pods, turmeric and tamarind) and allow the onions to soften. Stir, so the spices are well mixed in. Add the spice mixture to the pot with the chicken, along with the pickled lemon, if using. Pour on the stock, stir well and bring