Brij's Chicken Curry
Where does it come from?
While many Hindus don’t eat beaf and Muslims tend not to eat pork, for those who aren’t vegetarians (which is about 71 percent of the Indian population) chicken curry is a widely enjoyed dish. It has been popular in India for around 8000 years. In Northern India the dish may include extra chilli while in the south coconut milk and bay leaves are more likely to be incorporated into the sauce.
Curry is a UK favourite. Legend has it that Queen Victoria used to have her cooks prepare this cuisine everyday incase she had an unexpected visitor from the east. But don’t confuse this chicken curry with the Glasgow based chicken tikka masala. Although they both contain chicken breasts Brij’s chicken curry is less sweet, more spicy and yogurt might be involved but only on the side, never mixed into the sauce.
Brij learned this recipe from her father, who used to own a restaurant in India. It’s a favourite among her family and is normally served with a couple of other dishes such as aloo gobi and dahl.
Ingredients (serves 4)
3 chicken breasts
2 cooking onions
7 cloves of garlic
3 red chilly peppers
2 teaspoons of garam masala
2 teaspoons of paprika
half teaspoon of turmeric
Salt to taste
Small bunch of fresh coriander
How to make it?
Chop the onions garlic ginger and chilly peppers finely and fry with a table spoon of sunflower oil until brown
Add the paprika powder, half a teaspoon of turmeric, two teaspoons of garam masala and a pinch of salt. Stir together for two minutes
Add chopped tomatoes and keep stirring until the mixture dries up a little
Add chicken pieces.
Pour over enough hot water to cover the chicken
Bring to boil then simmer for about 40 minutes
Garnish with fresh coriander leaves and serve with rice, chapatis or like in the photo below, a salad!