Peter’s special fragrant curry of joy
July 19, 2016
Peter Penguin says...
All the best, Peter x
This is a special curry comprising of several fragrant lovelies. Don’t be put off by the amount of ingredients, it’s a piece of piss. Peter penguin’s fragrant curry of joy!
- 650g chicken, diced (breast or thigh)
- 3 tbsp rapeseed oil
- 1 large onion, finely diced
- 1 green pepper, cubed
- 10 cherry tomatoes, finely diced
- 2 tbsp tomato puree
- 2 tbsp garlic and ginger paste
- 3 tbsp desiccated coconut
- 2 tsp honey
- 3 tbsp natural yoghurt
- 1 tbsp coriander stem, finely chopped
- 200ml hot water
- coriander leaves to garnish
- rice to serve
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp chilli powder
- 2 tsp coriander powder
- 2 tsp paprika
- 1 tsp cinnamon powder
- 3 tsp nutmeg
- 1 tbsp garam masala
- 2 tsp mustard seeds
- 1 stick of cinnamon or cassia bark
- 2 bay leaves
- 4 cloves
- 1 tsp cumin seeds
- 4 green cardamom pods, cracked
- 5 whole black peppercorns
- 10 curry leaves, crushed up
- 2 tsp dried red chilli flakes
- Heat the oil in a pan, when hot, add all the hard spices. Fry until the mustard seeds begin to pop.
- Add the onion, stir and fry for at least 15 minutes until the onion has caramelised.
- Add the green pepper, fry for another 3 minutes.
- Add all the powdered spices and the desiccated coconut. Fry for a couple of minutes.
- Add some of the water to loosen it up, then add the chicken and fry for a few minutes until the chicken is coloured on the outside.
- Add the cherry tomatoes, tomato puree, honey, coriander stem and ginger/garlic paste. Stir well and cook for 5 minutes making sure that the sauce comes to a boil.
- Reduce heat, add the yoghurt then simmer until the chicken is tender and the sauce has reduced to your liking. Check seasoning and adjust as required.
- Serve on rice with a garnish of fresh coriander.