Chicken Curry With Steamed Rice
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 cup Brown vinegar
- 1 tbsp ground turmeric
- 2 tbsp mustard seeds
- 1 tbsp sugar
- 4 tbsp fresh coriander leaves, roughly chopped
- 1 onion, diced
- 2 large firm red tomatoes, chopped
- 3 Tbsp cumin seeds
- 4 tbsp butter
- 4 cups cold water
- 2 cups basmati rice
- 2 cups buttermilk
- 1 tin tomatoes, chopped
- 1 tbsp cayenne pepper
- 1 tbsp sea salt
- 2 tsp fennel seeds
- 1 tbsp chilli flakes
- 2 tbsp coriander seeds
- 1 x 5 cm piece ginger, grated
- 4 garlic cloves, chopped
- 1 large onion
- 8 pieces Free range chicken drumsticks and thighs
- 4 tbsp canola oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a large, heavy based pot, heat the oil over a medium heat. Brown the chicken evenly on both sides before removing from the pot and setting aside. To the same pot add the onions with a little salt.
- Once the onions are caramelized and soft add the garlic and ginger and cook for a few minutes to become fragrant.
- While the garlic and ginger is cooking add the spices and salt to a pestle and mortar excluding the turmeric and cayenne pepper.
- Pound the spices to form a coarse mix and add to the pot along with the turmeric and cayenne pepper. Begin toasting the spices adding extra oil if needed. Allow the spices to become fragrant and toasted before adding the tomatoes and buttermilk. Return the chicken to the pot and reduce the heat to allow the chicken to simmer slowly with the lid on.
- While the chicken is simmering prepare the rice: To a large pot add the rice, water, salt and butter along with the cumin seeds.
- Bring to a simmer with the lid on before reducing the heat to low and steaming for about 30 minutes until perfectly cooked through and fluffy. Add an extra knob of butter before folding through.
- Before serving the curry add extra salt if needed and serve with rice and sambal.
For the steamed rice: 2 cups basmati rice, 4 cups water, Salt to taste, 4T butter, 1T cumin seeds
For the sambal: combine 2 Ripe tomatoes roughly chopped, 1 onion finely diced, 4T roughly chopped coriander, 1T sugar, 1 cup brown vinegar
You could enjoy this recipe too
Buy the ingredients
Add to Cart