One of the things I *really* miss being allergic to tomatoes is a good Indian takeaway. This was a (rare) treat at home growing up, and I do associate the smell and sensation of “I have eaten far too much” with a lot of happy childhood memories. The poppadoms and chutney, the sharing of various curries and sides, the debate about whether garlic or plain naan is best (garlic, always!). I’ve found a good few tomato-free pizza options recently (if you’re in SW London I highly recommend Battersea Pi for eating in, and Dynamo for takeaway) but Indian is definitely one I avoid.
And so I’ve developed my own recipes. Many are based on coconut milk (this Keralan style curry with chickpeas and pineapple is a favourite) but this one uses my nomato sauce and is more aligned with the takeaway curries I remember. It’s absolutely filled with flavour and is just that little bit heavy and greasy – which is perfect for a cheeky curry night. However if you do want to keep it slightly lighter and healthier omitting the cream is an easy way to do this.
It is, however, a fairly ingredient heavy recipe. I’ve tried a few different recipes, but this is the one that works best. Using just curry powder doesn’t quite cut it and won’t give you that curry house kind-of experience. This is the real deal. It’s not a recipe which needs hours in the kitchen though there is some marinating time. It’s fairly hands off and the sauce could be made ahead and reheated last minute – so I reckon it would be perfect for entertaining too. Add some sides, pile everything in the middle of the table and let everyone help themselves. My idea of a perfect night in!
- 2 small/1 large chicken breast, cut into large pieces
- 100ml natural yoghurt
- Juice 1 lemon
- Spices for the marinade – 2 tsp garam masala, 1 tsp cumin seeds, 1 tsp coriander seeds, ½ tsp hot chilli powder, ½ tsp hot paprika, generous pinch of ground turmeric, 3 garlic cloves (crushed), 3cm piece fresh ginger (finely chopped)
- 1 onion
- Spices for the sauce – 2 tsp garam masala, ½ tsp ground fenugreek, 1 whole star anise, ½ tsp ground turmeric, 3cm piece fresh ginger (finely chopped), 2 garlic cloves (crushed)
- 25g ground almonds
- Around 200g of nomato sauce (or a can of chopped tomatoes, omit the chicken stock if so)
- 100ml chicken stock, hot
- 50ml single cream
First up, get the chicken marinating. Add the cumin and coriander seeds to a pestle and mortar and grind until crushed, then simply mix the yoghurt, lemon juice and marinade spices together, then add the chicken and ensure it is all coated. Cover and refrigerate for at least 4 hours – we’d usually do this in the morning and then cook at around 7pm.
For the sauce, heat a little oil (or ghee if you have any), add the onion and cook for 10 minutes until softened and starting to brown. Add the sauce spices and ginger and cook, stirring, for 2 minutes more. Stir in the nomato sauce (or a tin of chopped tomatoes) and stock, then simmer for ten or so minutes before fishing out the star anise. Whizz the sauce with a stick blender until smooth, then return the pan to the heat and turn it to low. Stir in the ground almonds, and continue to cook whilst stirring often until you have a thick sauce. This can be made ahead – it freezes really well too.
When ready to eat, heat the grill to high. Thread the chicken pieces onto metal skewers and grill for 5 minutes on each side or until cooked through and lightly charred. Return the sauce to the heat, stir in the cream and heat through. Serve the chicken and sauce alongside some rice, naan and whatever other sides you’d like. I can never resist onion bharjis…
Are you a curry fan? What’s your go-to Indian takeaway order?