( SERVES 6 )
Photo by Kieran Scott
This is one of Bite editor Jo Elwin's favourite picks from Al Brown's book Get Fresh. "Towards the end of my summer holidays I always get a craving for curry and this one is Al’s never-fail recipe gleaned from his friends the Dayals in Wellington… why have another barbecue when you can have a curry!"
Recipe from Al Brown's book Get Fresh published by Random House and available at good booksellers.
|2 Tbsp||Canola oil|
|1½ cups||Onions, diced|
|1 tsp||Garam masala|
|1½ tsp||Ground coriander|
|1½ tsp||Ground cumin|
|1 tsp||Turmeric powder|
|½ tsp||Chilli powder|
|1 tsp||Minced garlic|
|1 Tbsp||Minced ginger|
|1 Tbsp||Minced chilli|
|1||Chicken, cut into chunky pieces, bone in|
|1 cup||Chicken stock|
|6||Gourmet potatoes, halved|
|1 can||Whole peeled tomatoes, approx 400g, strained and roughly chopped|
- Heat the oil in a large saucepan, then add the cloves, cinnamon stick and cardamom pods. Allow them to darken, then reduce the heat and add the diced onion. Sauté until the onion is translucent.
- Add the garam masala, ground coriander, ground cumin, turmeric, chilli powder, salt, and minced garlic, ginger and chilli. Stir and cook for 2 minutes.
- Add chicken pieces, chicken stock, halved potatoes and chopped tomatoes and stir together thoroughly. Bring to a gentle simmer and place a lid over the saucepan.
- Cook for 40 minutes on low heat, stirring occasionally. If too much of the liquid evaporates add ½ cup of boiling water to the sauce.
- Remove from the heat and serve with sautéed eggplant, roti and cucumber salad (recipes for these can be found in Get Fresh).