Chicken Curry that isn’t Chicken Curry as you know it!
This dish is an exceptional dish but not in any way a chicken curry as you know it. It is an adaptation of another dish which used monkfish but we prefer it with chicken. If you never cook another curry, cook this one!
Chicken Curry that isn’t Chicken Curry as you know it!
Do not be put off by the amount of ingredients, nor the cooking time, this is not difficult to cook and is well worth it!
Servings: 2 people
Calories: 846kcal
Ingredients
For the malai kory sauce
- 3 tbsp Rapeseed Oil
- 1 Black Cardamom Pods
- 3 Green Cardamom Pods
- 1 Bay Leaf
- 1 Green Chilli split lengthways
- 3 Onions roughly chopped
- 1 tsp Ginger and Garlic Paste
- 1 tbsp Wholegrain Mustard
- 2 tsp Ground Coriander
- ½ tsp Red Chilli Powder
- 100 ml Chicken Stock
- 200 ml Coconut Milk buy the highest percentage of coconut you can
- ¼ tsp Cardamom Powder
- Salt to taste
For the marinade
- 2 tsp Red Chilli Powder
- 1 tsp Ground Turmeric
- ½ tbsp Ginger and Garlic Paste
- 1 tbsp Wholegrain Mustard
- 1 tsp Green Chilli finely chopped
- 1 tsp Chickpea Flour gram flour
- 1 tbsp Lemon Juice
- 1 tbsp Rapeseed Oil
- 2 Chicken Breast Fillets
For the mushrooms and beans
- 1 tbsp Rapeseed Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 10 g Fresh Root Ginger peeled and cut into juliennes
- 10 g Fresh Root Turmeric peeled and cut into juliennes
- 1 Green Chilli finely chopped
- 50 g Green beans blanched and trimmed
- 100 g Mixed Fresh Wild Mushrooms
- 1 tsp Curry Powder
- 1 tsp Szechuan Peppercorns ground in a pestle and mortar
- Salt to taste
Instructions
Make the sauce first!
- Gently fry the onions until they are soft and golden. If you read that this takes 15 minutes, don't believe it – this will take at least an hour! This is the longest part of the cooking process and it is incredibly important not to burn the onions.
- When the onions are soft and golden, liquidise them into a purée. You will need to add water to make the purée but do this a little at a time.
- Heat the oild in a saucepan and add the cardamom pods, bay leaf and green chilli. Cook for 30 seconds to 'season' the oil and then add the onion purée and fry for 2 minutes.
- Add the ginger and garlic paste and fry for another 3 minutes, then add the mustard, coriander and chilli powder. Add the chicken stock and then add the coconut milk.
- Cook for a few minutes before passing the sauce through a sieve into a fresh saucepan. Add the cardamom powder and then salt to taste. Put the sauce to one side ready to re-heat when you are ready to serve.
Marinate the chicken
- Put all of the ingredients of the marinade into a bowl and mix well.
- Add the chicken breasts and massage the marinade into them. Put them in the fridge for 30 minutes. They won't benefit from longer but do need 30 minutes.
Cook the chicken
- Pre-heat the oven to gas mark 7, 220°C (200°C fan), and, when ready to cook, put the marinated chicken into an over dish and cook in the oven for 25 minutes. It will slightly char towards the end which is exactly what you want.
- Let the chicken rest while you re-heat the sauce and make the mushrooms and beans
Make the mushrooms and beans
- Heat the oil in a frying pan and add the mustard and cumin seeds. Fry them for 1 minute.
- Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2-3 minutes. Add the curry powder, sichuan peper and a little salt.
Serve!
- Spoon the sauce onto a plate and then place the beans and mushrooms onto the sauce. Top with the chicken and serve immediately. It will be worth it!
Nutrition
Calories: 846kcal | Carbohydrates: 43g | Protein: 34g | Fat: 63g | Saturated Fat: 23g | Cholesterol: 74mg | Sodium: 616mg | Potassium: 1427mg | Fiber: 12g | Sugar: 13g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 9mg