Chicken curry a la Rodney
My good chef friend Rodney Greaves, of Warkworth’s Quince Café, perfected this recipe years ago when forced into creating a curry with limited ingredients.
|1 to grease||Oil|
|500 g||Boneless chicken thighs, skinless|
|1||Onion, peeled and chopped|
|2 tsp||Brown sugar|
|2 tsp||Fresh ginger, grated|
|1||Bay leaf, optional|
|2 Tbsp||Curry powder|
|4 Tbsp||Tomato relish|
|1 can||Coconut cream, 400ml|
|1 to garnish||Fresh coriander, thinly sliced|
|1 to garnish||Chilli, seeds removed|
- Heat oil in a pan and cut the chicken thighs into chunks. Cook the chicken for a few minutes in the pan to seal the meat, but don’t necessarily colour.
- Place the chicken in a bowl and reserve. Depending on the size of the frying pan, you may need to do this in batches so the meat doesn’t stew.
- Heat a little more oil to the pan and add onion. Cook on a very low heat until it is softened – allow at least 5 minutes for this.
- Add garlic, sugar, ginger, bay leaf and curry powder, and cook. If you fear the mix sticking to the pan, add the water.
- Add the tomato relish and remove from heat. Sprinkle over the flour and return to the heat to allow the mix to thicken.
- Gradually add the coconut cream, then the reserved chicken. Cover and cook on a gentle simmer for 20 minutes. Garnish with cashews or almonds.
Serve with rice, topped with chopped coriander and fresh chillies. If you have curry paste on hand, use that and always adjust the heat according to your palate. It’s far easier to add heat than to disguise a heavy dose.