IN SEASON
SOUTH INDIAN-STYLE CHICKEN CURRY WITH SHALLOTS
This fi ery curry is softened by the sweetness of the shallots and the coconut milk. Shallots do not need to be cooked thoroughly, and lend themselves very well to Indian spices.
Half a tsp turmeric Half a tsp ground coriander
Quarter of a tsp ground cinnamon 2 tsp root ginger, peeled and fi nely grated
4 garlic cloves, roughly chopped Half a tsp salt
10 shallots, topped, tailed and cut in half
4 tbsp sunfl ower or groundnut oil 6-10 curry leaves 2-4 cloves
500g boneless and skinless chicken breasts, cut into 4cm pieces 200ml coconut milk
Plain basmati rice, to serve 1 In a blender or with a pestle and
root and fenugreek seeds – they are very hard so buy them pre- ground. Buy your spices in small quantities and keep them fresh by storing in airtight containers away from light and heat.
BASICS: ❤ Cardamom pods ❤ Cumin seeds ❤ Chillies, dried red: whole, fl akes or powder ❤ Coriander seeds ❤ Cinnamon sticks ❤ Cloves ❤ Fenugreek powder ❤ Garam masala ❤ Mustard seeds ❤ Nutmeg ❤ Peppercorns
SOUR STUFF These give a pleasant tang to curries. ❤ Limes ❤ Green (unripe) mango, sold in Asian supermarkets
❤ Tamarind: pods or pulp ❤ Tomatoes ❤ Vinegar
USEFUL STUFF
These ingredients are handy to have in the fridge or storecupboard. You’ll fi nd many of them in Asian supermarkets, so it’s worth stocking up if you get the chance.
Buy frozen curry leaves and lime leaves rather than dried – they have a much better fl avour and will keep for months in the freezer.
❤ Puréed garlic and ginger are a must-have when you’re short of time.
❤ Curry leaves: frozen
❤ Lime leaves for Thai curries: frozen ❤ Garlic purée: bottled or frozen ❤ Ginger purée: bottled or frozen ❤ Lentils: canned or in pouches ❤ Tomato purée: cans or tubes
mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
2 In a bowl, combine the chicken and the spice paste so all the chicken pieces are coated. Allow to marinade for 20 minutes or longer if possible.
3 Heat the remaining oil in a heavy- based pan. Add the curry leaves and cloves and fry for a minute. Then add the chicken and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
4 Tip in the remaining shallots and continue frying for 10-12 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk into the bowl with the remaining spice paste and combine.
5 Pour over the chicken and mix well. Simmer for 5-7 minutes until the chicken is cooked.
6 Serve hot with plain basmati rice.
www.ukshallot.com
SERVES 4
3 green fi nger chillies, roughly chopped
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