Clinton’s best ever curry. Recipe by Clinton Rowles
Curry. It is just about one of the most popular foods going where ever you are in the world. From the spice jerk curry of the Caribbean to the coconutty Thai curry’s and the gently spiced sweet Indian curry’s like apricot Chicken curry. In the last few years curry has even become the British National dish, surpassing the traditional favourite of fish and Chips. It’s easy to see why. There is just so much to choose from with a curry. There must be limitless combinations of spices and herbs. Sweet fruits and savoury vegetables and juicy meat.
I really love a curry as a treat for dinner. I also love all the little side dishes you get with a curry. A few months ago, I can’t quite remember when (this shows my memory is going with old age!), we went out to lunch with some of Hana’s extended family down in Wiltshire. Best bit (apart from lunch with family) poppadoms, naan bread and a zillion types of chutney. I know most people love mango chutney with poppadoms but for me its the lime pickle all the way. To those who haven’t tried it, it probably sounds a bit weird but its not, its just really great, zesty and zingy!
I have shared a few curry recipes before but I had to share this one. Its a new favourite of mine and I hope one we will be having again and again. This dish comes courtesy of one of Hana’s work mates, Clinton Rowles who shared the recipe around at work. I think its a really great recipe and best of all its not too difficult to make, perfect for a week night dinner or for when you have people over and you don’t want to be in the kitchen all night. This curry uses chicken thighs and I’d recommend getting the boneless ones, there’s less fuss when your eating them later. The chicken ends up wonderfully juicy, tender and succulent and that comes from cooking it in the oven slowly over a low heat after doing on the hob.
Clinton’s best ever curry
Ingredients; for 4 people
10 chicken thighs
12 cloves of garlic, finely sliced
1 medium onion
1 teaspoon cardamom pods
3 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon cumin seeds
10 crushed dried chilli’s
1 small natural yogurt
small tin tomatoe puree (or half a squeeze tube)
bunch of fresh coriander
1 teaspoon salt
Rice, naan bread, poppadoms, chutney
Skin the chicken thighs (if not skinless). Preheat the oven to 150c
Finely slice the onion and garlic and measure out the spices in a bowl. Heat 5 tbsp vegetable oil in a large pan, add the garlic and colour ~ about 1 minute.
Add the dry spices, fry for a couple of minutes (2-3). Now add the onion, stir well and cook for 4-5 minutes, gently stir.
Add the tomato puree, cook for 4-5 minutes before adding the chicken. Stir untill a bit coloured and warmed through, about 5 minutes.
Add the natural yogurt and stir everything together. Bring back to the boil and simmer till bubbling.
Whack in the oven for 30-40 minutes. In the mean time pop some rice on to boil, grab a beer and sit back and relax ready for one of the best curry’s you will have!
A big thanks to Clinton for sharing the recipe with us and letting me post it here too. If you make it I hope you enjoy it as much as we did!