Ingredients
- 200g (¾ cup) plain yoghurt
- 2 tbsp chilli flakes
- 1 tsp ground cloves
- 3 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp sea salt
- 1.8kg whole chicken, cut into 8 pieces
- 10cm piece ginger
- 9 garlic cloves
- 1 large brown onion, roughly chopped
- 1 tbsp vegetable oil
- 1 tsp ground turmeric
- 1kg desiree potatoes, peeled and cut into 1cm
pieces
- 600g roma tomatoes, chopped
- 200ml white chicken stock
- 80ml (1/3 cup) vegetable oil, extra
- 16 curry leaves
- Steamed basmati rice and naan bread, to serve
Method
1. Combine the
yoghurt, chilli, cloves, cumin, coriander and salt in a large glass or ceramic
bowl. Add the chicken pieces and turn to coat in the marinade. Cover and
refrigerate for 1½ hours.
2. Coarsely
chop the ginger and garlic, then put in a food processor and pulse until finely
chopped. Remove from the food processor and set aside. Finely chop the onion in
the food processor and set aside. Heat the oil in a large heavy-based saucepan
over medium heat. Add the ginger and garlic and cook, stirring, for 2 minutes
or until golden. Add the chopped onion and turmeric and cook, stirring
occasionally, for 3 minutes or until the onion is soft. Add the potatoes to the
pan, reduce the heat to low and cook, stirring regularly and scraping any
caramelisation from the base of the pan, for 5 minutes.
3. Purée the
tomatoes in the food processor and add to the pan with the marinated chicken
pieces and any remaining marinade left in the bowl. Add the stock, increase the
heat to high and bring to the boil.
4. Reduce the
heat, cover and simmer, stirring regularly, for 45 minutes, until the chicken
is tender and cooked through. Season with salt, to taste.
5. Heat the
extra oil and curry leaves in a small saucepan over medium heat. When the
leaves begin to sizzle and crisp, remove them using a slotted spoon and drain
on paper towels.
6. Serve the
curry scattered with the fried curry leaves and accompanied by steamed rice and
naan bread.
