Free Cooking Recipes

This curry is a complete meal on its own – I’ve chosen to include carrots and potatoes, but cauliflower and green (string or snap) beans would also be good. Accompany with poppadums and a fresh tomato salad to cool the palate!

30 ml/2 tbsp ground coriander (cilantro)
15 ml/1 tbsp ground cumin
10 ml/2 tsp turmeric
5 ml/1 tsp ground cinnamon
5 ml/1 tsp chilli (chili) powder
2,5 ml/1/2 tsp grated nutmeg
8 small chicken joints (wings, thighs, drumsticks)
skinned
60 ml/4 tbsp vegetable oil
250 g/8 oz onions, finely chopped
25 g/1 oz fresh ginger, peeled and chopped
2 cloves garlic, peeled and chopped
2 cardamom pods (seeds only)
4 cloves
5 ml/I tsp dried chillies (chills)
21/2 cups/600 m1/1 pt hot chicken stock (broth)
500 g/1 lb potatoes, peeled and cut into chunks
500g/1 lb carrots, peeled and cut into chunks
1 cup/250 m1/8 fl oz hot milk
1 cup/125 g/4 oz dessicated (shredded) coconut
30 m1/2 tbsp cornflour (cornstarch)
15 m1/1 tbsp lemon juice
15 m1/1 tbsp black treacle
fresh chopped coriander (cilantro) to garnish

Directions:

1. Mix the first six ingredients together in a bowl, and add the dry
   chicken joints. Mix well, rubbing the spices into the surface of the chicken.
2. Heat the oil in a large heavy-based pan, and fry the onions, ginger and garlic until softened and golden. Add the cardamom seeds, cloves, chillies (chilis) and any loose powder from the chicken spice mix. Cook for a further minute, scraping the bottom of the pan well.
3. Add the chicken and cook, turning occasionally, for 3 to 4 minutes or until the surface of the chicken seals. Pour over the hot stock (broth), and a little salt, to taste. Cover and simmer for 15 to 20 minutes.
4. Stir in the potato and carrot chunks, cover and simmer for a further 40
   minutes.
5. Meanwhile, pour the hot milk over the dessicated (shredded) coconut
   and leave to infuse for 1/2 hour. Squeeze the liquid through a fine sieve or muslin. Blend with the cornflour and lemon juice and stir into the curry. Simmer, uncovered, until thickened.
6. Stir in the treacle. Correct seasoning and serve, garnished with freshly chopped coriander (cilantro).