Chicken Khadi

 

I found this recipe recently and it turned out to be one of the cheapest and tastiest chicken curry dishes I have made. I am using chicken breasts for this as that is what i had in the fridge but i think it would work equally well with chicken thighs, I'm even going to try it with left over roast chicken! The blend of flavours is superb and it only takes a little care and attention.

I went for a green chilli for this recipe as I didn't want a huge amount of heat, this dish is quite subtle in flavour so don't go mad with the chilli.

Simply make the marinade and get that chicken sucking up all the flavours and then put the curry together. I left the chicken to marinade for 2 hours however i think a minimum of 30 minutes would be ideal here.

I served this with some basmati rice and a naan bread. 

You will need the following to make this amazing curry

The spice paste

1 teaspoon Garlic paste (you can use fresh crushed garlic)

1 teaspoon red chilli power

1 teaspoon ground coriander

1 teaspoon ground cumin 

1 teaspoon ground turmeric

The marinade:

The spice paste

2 teaspoons red chilli power

2 teaspoons ground coriander

2 teaspoons ground cumin 

2 teaspoons ground turmeric

1 teaspoon palm sugar 

1/2 juice of 1 lemon 

2 teaspoons of ground toasted fennel and peppercorn powder

3 teaspoons of tamarind

Toasted Powder 

2 teaspoons fennel seeds

2 teaspoons of black pepper corns

The Vegetables

1 Red Bell Pepper

1 Red onion

1 white onion

1 green chilli 

The Chicken

2 Chicken breasts

Garnish

Fresh very fine sticks of ginger

Chopped spring onions

Steps to this wonderful curry

1. make the toasted fennel and peppercorn powder. Put the fennel seeds and the pepper corns in a frying pan with no oil and dry toast until they give off a toasted aroma - this should take 4-5 minutes on a medium heat. Once toasted grind the fennel and pepper corns into a fine powder. 

Put the spice paste in a pan with 2 teaspoons of oil and heat up. Add the remaining marinade and mix together. 

Dice the chicken and place in a bowl, add the marinade and mix well. Put the marinaded chicken into the fridge for a minimum 30 minutes, the longer you can leave it the better the flavours! 

Chop up the veggies, i kept it quite rustic with big chunks of veg.

When the chicken is ready heat up a pan with a drop of oil and stir fry the veggies until soft. 

Take the veggies out and replace with the chicken, seal the chicken in the hot pan before adding the veggies back in. Give it all a quick stir and add 460 mil of water. 

Bring to the boil and leave to simmer for 25 minutes or until you get a thick consistency. 

Serve on a bed of rice and sprinkle some small sticks of fresh ginger and some chopped spring onions. 

Dig in and enjoy!