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Gurkha chicken curry
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Total Time: 1 hour 45 minutes
Try this incredible homemade Gurkha chicken curry for a flavorful and comforting meal that will have everyone craving more. The tender, charred chicken is packed with fresh and fragrant spices that guarantee pure happiness in every bite.
Ingredients:
8 large free-range chicken thighs skin on, bone in
1 large onion
3potatoes
4 large ripe tomatoes
½ a bunch of fresh coriander (15g)
vegetable oil
1stick of cinnamon
4cloves
1teaspooncumin seeds
3fresh bay leaves
1teaspoonground turmeric
1tablespoonground coriander
1fresh red chilli (optional)
5 cm piece of ginger
1bulb of garlic
1teaspoonfennel seeds
5cardamom pods
1teaspoonhot chilli powder
1lemon
250 ml fat-free natural yoghurt
Instructions:
For the marinade, start by peeling and roughly slicing the ginger and peeling the garlic cloves. Then, dry fry them in a pan with fennel seeds and cardamom pods over medium heat for 1 minute to release flavors. Transfer to a mortar, add chili powder and sea salt, then pound into a rough paste. Place in a sealable bag with lemon zest, juice, and yogurt. Remove chicken skin, add chicken to the bag, seal, and massage to coat. Marinate in the fridge for at least 1 hour. Preheat oven to 190ºC/375ºF/gas 5. Chop onions, peel and chop potatoes, and chop tomatoes. In a pan, heat oil with cinnamon, cloves, cumin seeds, and bay leaves. Cook chicken in the pan with marinade for 5 minutes until golden. Add ground spices, onions, potatoes, tomatoes, and coriander stalks. Cook chicken for another 5-10 minutes. Pour in water, then transfer to the oven for 50 minutes to 1 hour. Remove cinnamon and cardamom pods. Sprinkle with sliced chili, coriander leaves, and serve with yogurt, coconut rice, naan, and a fresh green salad.