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w/ Basmati Rice
Serves 3
Cooking time ~30 minutes
This is a really simple dish to follow but it's packed full of flavour. The recipe is lovingly stolen from @mazmunch (go follow!) and is the perfect balance of smokey / spicy / creamy goodness.
Ingredients:
6x Chicken Thighs
1x Green Pepper
1x Red Pepper
1x White Onion
2x Garlic Cloves
1x Chunk of Fresh Ginger
3tbsp Natural Yoghurt
Fresh Coriander
300g Basmati Rice
400g Tinned Plum Tomatoes
Dried Spices:
1tsp: Turmeric, Cumin, Garam Masala, Chilli Powder, Mustard Powder
2tsp Ground Coriander
1tbsp Curry Powder
Method:
Start with the Spice Mix. Add all the Spices listed to a bowl and mix well. Increase/Decrease the amount of Chilli Powder to taste. The one I use is pretty hot so 1tsp was plenty.
Slice your Peppers. I like to slice the Red and Green ones differently to add some different textures to the dish. You don't want them too small. Set these aside.
Finely chop the Garlic and Ginger, there should be about an equal amount of both. Slice the Onions but again not too small - these will give a nice chunky texture to the Curry.
Prep the Chicken. I used Thigh Fillets - trim off the gristly bits if you like, but don't get rid of all the Fat as this will give a depth of flavour to the dish. Set the Thighs aside and coat them with a teaspoon of the Spice mix. Give it a mix around for an even coating.
Get a large Pan on a high heat with some Veg Oil and a drop of Butter. The Peppers will be the first things you cook and you want them to cook at a high heat. The aim is to blister these, charring them a fair bit which will give you a really nice smokiness.
Drop the Peppers in once the Oil is hot and leave them to blister for a good few minutes, until they look like this:
Once they're nice and blistered, turn the heat down to medium and add the Onions, Garlic and Ginger. Soften for a couple of minutes.
Then, add the Chicken and Spices. Mix well and fry off on a medium heat for anywhere between 5-10 minutes, until the Chicken is browned off and looks like this:
Once you get to this stage, add the Tomatoes and a splash of additional Water to loosen the mixture a tad. Give it a good stir and try to break up the Tomatoes as much as you can.
Cover this and leave it to simmer for around 15 minutes while you cook the Rice as per packet instructions.
Cook the Curry down for as long as you like. I gave it around 20 minutes to simmer away and it was delicious.
Once the Rice is done, take the Curry off the heat. Stir through the Natural Yoghurt and a handful of Chopped Coriander.
Plate up and serve with Naan/Chapati and some more Fresh Coriander.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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