Gurkha Chicken Curry with Basmati Rice
Why not cook your own takeway, this meal could replace your overpriced Indian takeaway and become a regular dish to impress your guests or family.Ingredients
Marinade
Marinade
01.
Place the ginger, fennel seeds, cardamom pods and garlic cloves in a dry frying pan on a medium heat. Leave for 1 minute then tip into a pestle and mortar.
Marinade
02.
Pound to a rough paste with the chilli powder and a pinch of sea salt. Put this all in a large sealable bag and the lemon zest and squeeze in the juice with the yogurt.
03.
Place the chicken in the bag, seal and massage to coat. Marinate in the fridge for at least 1 hour, preferably overnight.
The Main
04.
Preheat the oven to 190ºC/375ºF/gas 5.
05.
Finely chop the coriander stalks (reserving the leaves).
06.
Place a large, wide ovenproof pan on a medium heat with 4 tablespoons of oil, add the cinnamon, cloves, cumin seeds and bay. Add the chicken in a single layer with its marinade and cook for 5 minutes on the skin side, or until a lovely golden crust develops.
07.
Stir in the ground spices, then add the onion, potatoes, tomatoes and coriander stalks. Turn the chicken and cook for a further 5 to 10 minutes, or until browned all over.
08.
Pour over 350ml of cold water, then bring to the boil. Transfer to the oven for 50 minutes to 1 hour, or until the chicken is tender, stirring occasionally.
09.
Remember to cook your rice and naan by the packet instructions.
10.
Pick out and discard the cinnamon and any visible cardamom pods, then finely slice and sprinkle over the chilli. Tear over the coriander leaves and serve with the rice .
