Ghee adds great flavour and doesn’t burn when frying off the spices of this hearty chicken curry.
Ingredients
- 2 tablespoons ghee
- 1 large brown onion, coarsely chopped
- 4 roma tomatoes, quartered
- 5 whole garlic cloves, peeled
- 1 long fresh red chilli, chopped
- 3cm piece fresh ginger, peeled, finely grated
- 2 tablespoons tamarind puree
- 3 teaspoons hot madras curry powder
- 1 teaspoon brown sugar
- 1 1/2 teaspoons cumin seeds
- 16 fresh curry leaves
- 1kg chicken thigh fillets, trimmed, quartered
- 125ml (1/2 cup) water
- Fried curry leaves, extra, to serve
Mint chutney
- 1 bunch fresh mint, leaves picked
- 3 green shallots, chopped
- 1 garlic clove, coarsely chopped
- 2 tablespoons lemon juice
- 1 teaspoon brown sugar
- 2 tablespoons coconut milk
Method
- Step 1Heat 1 tbs ghee in a heavy-based shallow casserole dish over medium- high heat. Add the onion, tomato, garlic and chilli. Season. Cook, stirring occasionally, for 10 minutes or until caramelised. Transfer to a blender. Add ginger, tamarind, curry powder and sugar. Blend until smooth.
- Step 2Heat remaining ghee in dish over medium-low heat. Add cumin and curry leaves. Cook, stirring, for 1 minute or until aromatic. Add tomato mixture. Cook, stirring, for 4 minutes or until aromatic. Add chicken. Cook, stirring occasionally, for 5 minutes. Stir in water. Reduce heat to low. Cook, covered, stirring occasionally, for 15 minutes or until chicken is cooked through. Season.
- Step 3Meanwhile, for the chutney, place all ingredients in a blender and blend until smooth. Season.
- Step 4Serve the curry topped with curry leaves, if using. Drizzle with chutney.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1799 kj
Energy
21g
Fat Total
10g
Saturated Fat
6g
Fibre
40g
Protein
17g
Carbs (total)
All nutrition values are per serve
Notes
The curry and mint chutney can be made in advance and frozen in separate airtight containers for up to 1 month. Defrost overnight in the fridge before reheating the curry.
- Author: Katrina Woodman
- Image credit: Brett Stevens
- Publication: Taste Magazine
0