Chicken Curry
Cook Time 45 minutes plus marinating time
Servings 4
Ingredients
Vegetable oil, for shallow frying
500g chicken thighs, cut into quarters
1 tsp ground turmeric
4 dried red chillies, soaked for 15 minutes in warm water
2 fresh long red chilli
1 tsp white vinegar & 1 tsp for seasoning
1 onion, finely chopped
3 cm piece ginger, minced
3 cloves garlic, minced
200g crushed tomatoes
1 tbsp caster sugar & a pinch for seasoning
Pinch of salt
Jasmine rice, to serve
Cucumber, to serve
Method
Combine the chicken, turmeric and a good pinch of salt in a bowl. Marinate for 30 minutes.
Once the dried chillies have become tender, extract the seeds and put them in a blender. Combine them with vinegar, sugar, salt, onion, ginger, fresh chilli, and garlic. Blend the mixture until it reaches a smooth consistency.
Heat oil in a wok or large sauté pan until 180°C. Fry chicken in batches and drain on paper towel.
In the same pan of oil, add the chilli paste. Fry off for a minute stirring regularly. Add the tomato and cook for a minute before adding 200 ml of water. Bring to the boil and reduce by 1/3 before returning the chicken.
Cook for a further 15 minutes or until chicken is cooked through. Season with vinegar and sugar.
Serve with rice and cucumber slices.