The first time I made this curry and tasted the delicious, creamy, fragrant, mouth watering flavours I could not resist having a third bowl full. On this occasion I am sharing this beautiful recipe with Stephen.
Stephen has asked if I have a chicken curry recipe that is not too hot. This curry is full of wonderful South Indian flavours, spices and I am happy to say not too hot! I hope you enjoy this curry as much as my family does. I appreciate that you have asked for a curry recipe as I adore making them.
1kg chicken thigh fillets (cut into pieces)
400 grams canned tomatoes
1/2 cup chicken stock
400 ml coconut milk
1 tablespoon tamarind
1 teaspoon fenugreek seeds
2 tablespoons of black mustard seeds
16 curry leaves (torn + a few extra for garnish)
1 brown onion (finely chopped)
300 grams green beans (cut in half)
3 tablespoons of vegetable oil
salt and freshly ground pepper to taste
6cm knob of ginger (peeled and roughly cut)
1 brown onion (roughly cut)
2 cloves garlic
1/2 cayenne chilli (for extra heat add more chilli)
1 tablespoon ground coriander
2 teaspoons ground sweet paprika
2 tablespoons ground turmeric
1 teaspoon ground fennel
1/2 teaspoon ground cloves
1 tablespoon of vegetable oil
Preparation Time: 20-30 minutes
Cooking Time: 30 minutes
Serves: 4-6 people
In a food processor add the ginger, onion, garlic, chilli, coriander, sweet paprika, turmeric, fennel, cloves and vegetable oil. Process until you get a smooth paste.
Heat oil in a large pan add fenugreek seeds, mustard seeds, curry leaves and cook until fragrant. Add the onions and cook stirring until translucent. Add the curry paste and continue to cook stirring for 5 minutes. Add the chicken, continue to sauté for another 5 minutes until the chicken has been well coated and has absorbed some of the flavours.
Add the tomatoes and stock to the pan. Simmer gently with the lid for 20 minutes or until the sauce has thickened slightly. Add the beans, tamarind stir to combine and continue to cook for 5 minutes uncovered. Add the coconut milk and cook for a further 5 minutes stirring.
If you desire more heat in your curry add more chilli. If the sauce appears a little watery, to thicken it, remove the lid and turn up the heat for 5 to 10 minutes. Once you are happy with the reduced sauce then add the coconut milk.
As a serving suggestion, an aromatic rice dish compliments this curry (recipe to follow).