Recipe: Chicken Khari Curry

KhariCurry6 photo 2014-03-03194816_zps296459ab.jpgYou may remember from my Spicy Pea Toasted Sandwich (which I hope you try, by the way, as its an amazing recipe!) that my boyfriends dad has been taking an Indian Cookery class in Northampton run by Rashmita Shah (I believe she is hosting these workshops this year). Being away at university I’ve yet to sample any other dishes he’s learnt, but he did send me down this recipe, along with a spice mix from Rashmita herself (which I’m amazingly grateful for – so thank you to John and Rashmita – its getting a lot of use!). I was also sent an amended (to remove the evil tomatoes) recipe, which I generally follow to the letter. In fact my only deviations are to add extra veg, generally spinach, and use garlic granules if I don’t have any fresh! I also generally don’t include fresh coriander, simply because I have bought two plants since starting university in 2012, and killed both…

KhariCurry2 photo 2014-03-03192014_zps91a572ab.jpgThe spice mix I am using is made up of hing, whole cumin seeds, turmeric, cumin, coriander, garam masala, salt and low sugar. I’ve no idea whether this would work with other spice mixes (and please don’t go and buy generic curry powder…at the very least buy a few separate spices and experiment). I’ve really enjoyed being able to enjoy a curry that isn’t Thai, or a korma – I’ve felt really limited due to my tomato allergy before now! Lets get cooking…

Ingredients (scaled down for one person)

  • 1 portion of chicken
  • 2-3 tablespoons of oil
  • 1 onion
  • 2-3 garlic cloves
  • 1/2 inch ginger
  • 1.5 tsp spice mix
  • A splash of boiling water
  • Small handful fresh coriander, if you have greener fingers than me!

KhariCurry1 photo 2014-03-03192004_zpse2b57bb2.jpgStart by chopping your onion, garlic and ginger together, as finely as possible. Rashmita suggested grating these ingredients, though I cheated and used an electric chopper. Fry in the oil, which you have heated to a high heat. You want to stir-fry these at a continuous high heat, stirring very frequently, until they are soft and turning golden brown.

KhariCurry3 photo 2014-03-03192901_zps0898b61c.jpgThen add your spice mix to the pan, and cook for a few minutes, stirring constantly.

KhariCurry4 photo 2014-03-03193225_zps7c924658.jpgThen add your chicken, and continue stir-frying over the high heat until completely sealed and virtually cooking through.

KhariCurry5 photo 2014-03-03194458_zpsc42fc176.jpgTurn the pan down a little, and add the boiling water slowly, still stirring constantly. Continue cooking until the chicken is cooked and the sauce is as thick/thin as you like it. I add my spinach just before it is done. Then serve, garnishing with coriander if you have it.

KhariCurry6 photo 2014-03-03194816_zps296459ab.jpgAnd that’s it! I was shocked at how simple this recipe was, as I always assumed most Indian recipes were complicated and used a long list of ingredients. Okay, I’m using a spice mix, but even that isn’t overly complex! This is a quite and easy recipe, that’s well spiced with a complex flavour. It takes around 20 minutes to make, and for me the difficult part is cooking rice on an electric hob (any tips, please pass them on!).

What’s your favourite curry?

 

  • I love curries – I actually make a curry home made every week so I try and tend to stay away from mixes and have a huge variety of spices to play with. There’s actually a lot of curries out there that you don’t need tomatoes for (the curry I made this week was a cashew nut curry that’s delicious) or you can always substitute, that’s a good thing about curries – once you get comfy you can learn what you love the most and basically play around. .

    As for my favorite, I do love making my mango chicken curry.

    • I’m slowly building up my spice collection (I have taken to buying around 1 a month now, so its a slow process!) but I’ve never tried making a cashew nut curry – I’m just going to google around for a recipe now! I did make a great slow cooker goat curry the other week, which I’ll have to redo so I can photograph it and post on here! x

  • Ooh, this sounds delicious!

    • Thanks, its a really lovely and quick curry! x

  • this looks delicious!

  • this looks amazing! thanks for sharing! 🙂 x
    Alice Barton ♥ TheMowWay