House Chicken Curry

Name: House Chicken Curry
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: ¼ tsp chilli powder; 2 large white onions, finely diced; 80 ml/2½ fl oz/⅓ cup vegetable oil; 1½ tsp black mustard seeds; 4 green cardamom pods; 1 tsp caster/granulated sugar; 500 g/1 lb 2 oz boneless, skinless chicken breasts, chopped into 5 cm/2 inch cubes; 200 ml/7 fl oz/scant 1 cup coconut milk; 1½ tbsp ground coriander; ½ small bunch of fresh coriander/cilantro, stalks and leaves roughly chopped; 100 g/3½ oz creamed coconut; 1½ tbsp garam masala; 5 fresh curry leaves; 6 garlic cloves, grated; 2 tsp salt; 2 tbsp ground almonds; ¼ tsp ground turmeric; 7.5 cm/3 inch piece of fresh root ginger, peeled and grated; 2 green chillies, deseeded and finely sliced; 200 g/7 oz/¾ cup plain yogurt

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This chicken curry was the taste of dinner parties when I was growing up in 1970s Skelmersdale. Curry leaf and mustard seed give it a very distinctive South Indian flavour. This spice combination makes it so different to all the other Mowgli dishes.

Ingredients

80 ml/2½ fl oz/⅓ cup vegetable oil
1½ t

Method

Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the mustard seeds and fry until they fizz and pop, then add the diced onions, ginger and garlic and fry for 6 minutes until the onions have softened and turned golden brown.
Add the curry leaves, cardamom pods and chicken pieces and fry for a further 3–5 minutes until the chicken is