Chicken and butternut curry

Recipe from: 29 August 2011

Ingredients 28
Servings 6
Time 15 mins

Ingredients

  • 500
    g
    skinless deboned chicken, cubed
  • 1
    kg
    butternut, peeled and cubed
  • 2
    onions, chopped
  • 50
    ml
    cooking oil
  • 4
    garlic cloves, finely chopped or grated
  • 2
    cm
    fresh ginger, peeled and grated
  • 5
    red chillies, chopped
  • 2
    bay leaves
  • 1
    cardamom pods, bashed with a mallet
  • 5
    star anise
  • 2
    ml
    cinnamon stick or cassia
  • 1
    ml
    allspice berries
  • 5
    ml
    peppercorns
  • 5
    ml
    cumin seeds
  • 5
    ml
    barishap or fennel powder
  • 5
    ml
    ground turmeric
  • 5
    ml
    ground coriander
  • 5
    ml
    red masala powder
  • 5
    ml
    curry powder
  • 1
    lemon, juice only
  • 1
    ml
    smooth apricot jam, heated to melt
  • 30
    large ripe tomatoes peeled and chopped, or 1 can
  • 3
    ml
    tomato passata, or chicken stock
  • 250
    handful
    curry leaves, fresh or dried
  • 1
    ml
    garam masala
  • 5
    ml
    salt or to taste
  • 2
    ground black peppercorns or to taste
  • 5
    handful
    fresh coriander, dhania or cilantro chopped
 

Method

4 hrs
 
Make a thick paste out of the barishap, turmeric, masala, curry powder, lemon juice and apricot jam and set aside.
Fry the onions, whole spices and cumin seeds in the oil over medium heat until glazed and limp.
Add the garlic, ginger and chillies, and stir-fry for a couple of minutes.
Add the curry paste and stir in well. Fry gently.
Add the chicken pieces and butternut and stir over the heat to coat well with the curry mix.
Add the tomatoes and passata.
Stir in the curry leaves, then bring to a gentle boil.
Cover and simmer for about 10 minutes.
Leave the chicken, half covered, over medium heat and continue simmering until the chicken and butternut is cooked through and the sauce is reduced and thickened.
Stir in the garam masala about 5-10 minutes before the end of the cooking time.
Chop a handful of coriander leaves and stir in just before serving, reserve some for sprinkling on top as a garnish.
Serve with rotis, rice or samp, some sambals and a dollop of chutney.

Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s blog, click here.
 

 

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