Mum’s style Chicken Curry

My mums recipe for chicken curry. Sadly, we lost her over 10 years ago, born in India and travelled to the UK at 12 years old, she became a fantastic cook and her curries were excellent.

I found an old email she sent me when I first moved to London with the basic ingredients of her curry, this recipe follows this basis with only a slight change with my marinade.They would also have much more liquid in than I usually cook, she did this so you could mop it up with bread. The chicken would be cooked slowly to be tender, so much so you could munch on the marrow bones (this may sound horrendous but honestly tastes great).

1 chicken, cut up into pieces, skin removed but bones left in
Marinade:
2 tbsp. lemon juice
1/2 tsp. chilli powder
salt & pepper
Curry:
2 tbsp. Ghee
1 onion, sliced
2 tbsp. coriander powder
1 tbsp. cumin powder
1 tbsp. paprika
1 tsp. turmeric powder
1 tsp. fenugreek powder
7 whole cloves
8 cardamon pods, bashed
2″ chunk of ginger, grated
3 large cloves of garlic, grated
2 red chillies, chopped
1 tbsp. tomato puree
400ml chopped tomatoes
2″ chunk creamed coconut
20g fresh coriander, chopped

Pour the lemon juice and chilli on the chicken, season with salt and pepper. Rub this all over the meat and let it marinade for 30 minutes in the fridge. The lemon helps tenderise the chicken.
Heat half of the ghee and brown the chicken pieces in batches, set aside.
Add the sliced onions, add the rest of the ghee if sticking, cook until soft then add the ginger, garlic and chillies. Cook for a few minutes then add all of the dry spices, mix well.
Place the chicken back into the pan and coat in the spices, then pour in the tin tomatoes. Using the tomato tin add another tin and a half of water. You want this liquid to be covering the chicken, add more if needed.
Cover and simmer for around 30 minutes.
Remove the lid and taste for seasoning.
Add the creamed coconut and the coriander, mix well. Cook until the coconut has melted, approx another 10 minutes.
Serve with rice.

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Mum's Chicken Curry

Difficulty: easy
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by Lulu Lemon and Lace

Ingredients:

1 chicken, cut up into pieces, skin removed but bones left in

Marinade:

2 tbsp. lemon juice

1/2 tsp. chilli powder

salt & pepper

Curry:

2 tbsp. Ghee

1 onion, sliced

2 tbsp. coriander powder

1 tbsp. cumin powder

1 tbsp. paprika

1 tsp. turmeric powder

1 tsp. fenugreek powder

7 whole cloves

8 cardamon pods, bashed

2″ chunk of ginger, grated

3 large cloves of garlic, grated

2 red chillies, chopped

1 tbsp. tomato puree

400ml chopped tomatoes

2″ chunk creamed coconut

20g fresh coriander, chopped

Method:

Pour the lemon juice, chilli on the chicken and season with salt and pepper. Rub all over the meat, then let it marinade for 30 minutes in the fridge. The lemon helps tenderise the chicken.

Heat half of the ghee and brown the chicken pieces in batches, set aside.

Add the sliced onions, add the rest of the ghee if sticking, cook until soft then add the ginger, garlic and chillies. Cook for a few minutes then add all of the dry spices, mix well.

Place the chicken back into the pan and coat in the spices, then pour in the tin tomatoes. Using the tomato tin add another tin and a half of water. You want this liquid to be covering the chicken, add more if needed.

Cover and simmer for around 30 minutes.

Remove the lid and taste for seasoning.

Add the creamed coconut and the coriander, mix well. Cook until the coconut has melted, approx another 10 minutes.

Serve with rice.

Lulu xxx