Red chicken curry

Red chicken curry

By
From
Cooking from memory
Serves
5
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 large dried red chillies
6cm piece ginger, roughly chopped
5 garlic cloves, roughly chopped
2 tablespoons white vinegar
4 tablespoons olive or vegetable oil
4 onions, finely chopped
1 teaspoon salt
1 tablespoon ground coriander
1 teaspoon ground cumin
400g see method for ingredients
1.5kg chicken pieces, skinned and cleaned

Method

  1. Roast the chillies in a saucepan over a low heat for 1–2 minutes. Break them into large pieces, remove the seeds and membrane, and then soak in a little boiling water to soften.
  2. Blend the ginger, garlic, chilli and vinegar in a food processor with a little water until the mixture becomes a smooth paste. Set aside.
  3. Heat the oil in a large saucepan to a medium temperature. Add onions and salt. Stir frequently until the onion turns a pale golden colour. Th is should take 3–4 minutes. Stir through the coriander and cumin and then add the reserved chilli paste. Stir frequently – do not allow the mixture to burn. Lower the heat and add a little water if it is too dry. Cook until it loses its raw aroma. Add the tomato purée, stir and cook for 2–3 minutes. Add the chicken, stir to incorporate the flavours and then cover. Increase the heat to medium and bring to the boil. Reduce the heat and cook until the chicken is tender, about 20–30 minutes.
Tags:
Jewish
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