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
- Heat oil in a large stock pot over a medium high heat.
- Quickly brown the chicken pieces at high heat and put aside.
- Add more oil if necessary and add cardamom, chilli, cinnamon, cloves, mace and fennel seeds and cook for 2-3 minutes, stirring occasionally.
- 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.
- Add onions to stockpot and cook for 5-7 minutes stirring occasionally.
- Add cumin, coriander, chilli powder and cook out for 1-2 minutes.
- Add palm sugar and cook for 3-4 minutes, stirring occasionally.
- Pour in strained tamarind water and stock and bring to the boil
- Add chicken and simmer 20 minutes.
- Finish curry with lime juice, extra curry leaves, coriander and coconut cream, stirring to combine.
- To serve, spoon curry into a serving dish, garnish with fried onions and coriander leaves