We can’t think of anything more perfect than a warm bowl of Chicken Curry on a cold March evening. Chef Karen Hubrich, owner of Southport favorite, Gruel Brittania, shares one of her favorites.
GRUEL BRITANNIA CHICKEN CURRY
Serves 4-6
Spice Blend
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 teaspoon ground fennel seed
4-6 curry leaves
½ teaspoon ground cinnamon
½ teaspoon mustard powder
½ teaspoon ground pepper
¼ teaspoon ground cloves
Mix spices, put aside
Curry
4 tablespoons, coconut or olive oil
1 medium chopped onion
2 tablespoons chopped garlic
1 heaping tablespoon chopped fresh ginger
1 cup chicken stock
2 tablespoons sweet mango chutney
1 cup tomato sauce
Salt to taste
Pinch of cayenne pepper
2 lbs chicken thigh or chicken breast cut into 1 ½ inch cubes seasoned with salt and pepper
½ cup heavy cream or coconut milk
Chopped fresh cilantro for garnish
Coconut flakes for garnish
How To:
In large frying pan heat 2 tablespoons of oil/coconut oil, once hot add chicken, stir and brown slightly, then remove from heat
Heat oil in a larger saucepan, add onions, cook until tender, add garlic and ginger, stir well. Add spice blend, cook for about 1 minute
Add chicken stock, tomato paste, and mango chutney, bring to boil then simmer for about 10 minutes
Pour into blender, whiz until smooth
Place back in saucepan, season with salt and a pinch of cayenne, bring to boil, reduce heat, add chicken, stir into mix, place lid on saucepan and simmer for about 15 minutes until chicken is cooked
If too thin, mix 2 teaspoons cornstarch with a little cold cream or coconut milk to make a paste, then add to mix, stirring while bringing to a boil
Serve with Jasmine or basmati rice
Garnish with chopped cilantro and coconut
Serve with Naan Bread and Cucumber Raita
