Let’s face it: curry is very much part of our food heritage and will be for a long, long time. We absolutely love Indian food and the amazing culture the community brings to each city across the UK. This recipe is very versatile. You can substitute the chicken and stock with almost anything. Cauliflower and king prawn is a favorite, and butternut squash and leftover slow-roasted lamb with some mint leaves is a killer combo as well.
SERVES 4–6
Vegetable oil, for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
1 tablespoon very finely chopped fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon chilli powder (or to taste)
Sea salt and freshly ground black pepper
1½ pounds roast chicken, roughly flaked
1 x 14½-ounce pan chopped tomatoes
1¼ cups chicken stock
½ cup coconut milk
Bunch of fresh cilantro, leaves chopped
1. Heat a splash of vegetable oil in a large, heavy-based pan and gently fry the onion, garlic and ginger over medium heat until soft, about 5 minutes.
2. Add all the ground spices and salt and pepper and continue to cook, stirring well to combine, for a few minutes. Add the flaked chicken, tomatoes and chicken stock.
3. Lower the heat and simmer for 30 minutes until the sauce is thick and slightly reduced. Taste and adjust the seasoning if needed.
4. Take off the heat and stir in the coconut milk and chopped cilantro. Serve with some fluffy white rice and lime wedges to squeeze over.
