Gary’s Curry

This is exactly why I am blogging my recipes now – I had bookmarked this recipe on the Masterchef website, having seen it on Masterchef, only to have it disappear off the site! Luckily I had printed to PDF but I’m not in the habit of always doing that.

Anyway, this is a great curry made from scratch, which I find very rewarding. It’s not that time-consuming and tastes amazing. Gary’s recipe was for blue-eye Trevalla and mussels. I’ve always made it with chicken because I prefer to cook seafood in ways that don’t mask the flavour. You could probably make it with any type of meat (but chicken thigh is always tastier than chicken breast!). I have halved the amount of chilli that Gary used as that suits my taste.


  • 1/3 cup peanut oil
  • 1 tablespoon green cardamom pods, lightly crushed
  • 3-4 Kashmiri chillies
  • 3 cinnamon quills
  • 1 teaspoon whole cloves
  • 1 tablespoon mace (have never been able to find this!)
  • 1 teaspoon fennel seeds
  • 3 brown onions, finely sliced
  • 1 head garlic, most cloves peeled 5-6cm piece ginger, peeled
  • 1-2cm piece fresh turmeric, peeled 1/3 cup water
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander seeds
  • 1/2 teaspoon chilli powder
  • 2 tablespoon palm sugar
  • 1/2 tablespoon tamarind, soaked in 1⁄2 cup boiling water
  • 1 cup chicken stock
  • 20 curry leaves
  • pinch salt
  • 500g chicken thigh fillet, chopped into bite size pieces
  • Juice of one lime
  • 10 curry leaves, extra for garnish
  • 1 tablespoon roughly chopped coriander
  • 1⁄2 cup coconut cream
  • Fried onions and coriander leaves, to garnish


  1. Heat oil in a large stock pot over a medium high heat.
  2. Quickly brown the chicken pieces at high heat and put aside.
  3. Add more oil if necessary and add cardamom, chilli, cinnamon, cloves, mace and fennel seeds and cook for 2-3 minutes, stirring occasionally.
  4. In the chopper attachment of a stick blender, process garlic, ginger, turmeric and water to a fine paste. Add to pot and stir until fragrant.
  5. Add onions to stockpot and cook for 5-7 minutes stirring occasionally.
  6. Add cumin, coriander, chilli powder and cook out for 1-2 minutes.
  7. Add palm sugar and cook for 3-4 minutes, stirring occasionally.
  8. Pour in strained tamarind water and stock and bring to the boil
  9. Add chicken and simmer 20 minutes.
  10. Finish curry with lime juice, extra curry leaves, coriander and coconut cream, stirring to combine.
  11. To serve, spoon curry into a serving dish, garnish with fried onions and coriander leaves
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Posted in Cooking

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