Doesn't it look mouth-watering?? Dhruv says this is one of his favourite recipes and we can see why.
Team with the reccomended Basmati rice and you have an authentic Indian feast.
- 75g desiccated coconut
- 2 x cinnamon stick
- 2 x star anise
- 3 whole dried red chillies
- 1 tsp black peppercorns
- 2 tsp fennel seeds
- 100ml of water
- 3 tsp coriander powder
- 1/2 tsp chilli powder
- 2 tsp turmeric powder
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- 5 tbsp vegetable oil
- 3 x red onions, finely chopped
- 4 x cloves garlic finenly chopped
- 2 x tsp grated fresh ginger
- 6 x tbsp fresh curry leaves
- 8 x tomatoes finely chopped
- 500g boneless chicken thighs (skin removed)
- 200ml water or chicken stock
- 1 x small bunch fresh coriander finenly chopped
- 1 x green chilli finely chopped (optional if you like it hot!)
- A squeeze of lemon
- Tilda Pure Basmati rice
Method1 Toast the coconut in a pan over a low heat, stirring until it turns golden brown.
2 Remove the coconut onto a plate and into the same pan add the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds. Roast in the pan for 3-4 minutes then add the ground coriander and chilli powder and stir for a minute. Add 100ml of water to form a paste and cook for two minutes.
3 Remove the cinnamon sticks, star anise and whole chillies and keep for later. Add the toasted coconut, cinnamon powder, turmeric and salt to the pan. Add everything to a spice grinder or pestle and mortar and grind to a smooth paste.
4 Heat the oil in the same pan and slowly cook the onions until they are soft – this will take about 10 minutes. Add the garlic and ginger and cook for a couple of minutes then turn up the heat and add the curry leaves and stir for a minute.
5 Add the tomatoes and the spice paste, return the cinnamon stick, star anise and chilli to the pan and cook for five minutes, stirring until you end up with a smooth paste and the oil starts to separate out
6 Remove half the mixture and freeze or place in an airtight container, which will keep in the fridge for a week or so.
7 To cook the rice, add 2 measures of cold water to one measure of Tilda Pure Basmati rice. Bring to the boil, reduce to a low heat, cover and simmer for 10-12 minutes until the water is absorbed. Remove from the heat, stand covered for 5 minutes. Lightly fork the grains before serving. (For best results, soak the rice in cold water for 30 minutes, then rinse in a sieve with cold water, before cooking)
8 Go back to the curry sauce and add the chicken and cook, covered, for 10 minutes. Add 200ml chicken stock, remove the lid and cook for a further 5-10 minutes until the chicken is cooked through
9 Remove the star anise, cinnamon and chilli, stir through the lemon juice and green chilli (if using) and scatter with the fresh coriander. Serve with the rice.
Nutrition InformationServes 4
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