This year for New Year’s Eve we decided to have a curry night instead of the usual get pissed and eat crappy buffet food. Mr W is the curry connoisseur in our house, so I left it up to him to make the celebratory curry. This is one of my favourite curry’s of his (based on a Pat Chapman recipe) and you can exchange the pineapple for boiled potato if you prefer.
- 1.6kg Chicken (thigh or breast meat- skinned and boned), diced
- 1 tablespoon, Ghee
- 4 White onions, chopped finely
- Spices 1
- 4 tablespoons Tomato puree
- 4 teaspoons Cumin
- 4 teaspoons Ground coriander
- 2 teaspoons Turmeric
- 4 teaspoons Paprika
- 4 teaspoons Hot chilli powder
- 4 teaspoons Ground ginger
- 4 teaspoons Garlic granules
- Spices 2
- 4 teaspoons Garam masala
- 4 teaspoons Fenugreek
- 2 Block/can of Creamed coconut
- 100ml Milk
- 100ml Double cream
- 1-2 Can(s) of pineapple chunks (drained)
- Fry onions in the ghee until soft and puree like.
- Along side this fry the chicken separately.
- Then add water to spice 1 mixture to make paste, add this mixture to the onions simmer until water has gone and a thick puree is left.
- Drain off any fat from the chicken then add to the spicy onion mix, cover and simmer for at least 1 hour. Add a little water if you’re worried about sticking.
- Make spices 2 into a paste like you did to the spices 1. Mix the creamed coconut into the milk and cream, pour in to the pot along with spices 2 and cook for a further 20 minutes.
- Serve up into big bowls and enjoy with peshwari naan, poppadoms and your favourite condiments.
Edit: I should add even though there is a lot of chilli powder in this recipe it is fairly mild. The coconut cream and cream added at the end quench the chilli. However, you can always reduce the chilli powder or add a mild version instead! Personally I don’t do super hot curries and I can manage this one!
Let me know if you give it a go,