Ultimate Chicken Curry and Chips
This weekend, my boyfriend completed the Welsh 3000s - a grueling trek over 60km, with 15 peaks, 4000m of ascent and 8500kcal burned - so needless to say he needed a pretty spectacular meal to look forward to on his return...
Behold! My ultimate chicken curry and chips! Yes, it does require a little effort and time, but often the best things in life do. The curry is made using leg meat for extra flavour, as well as toasted spices and a bit of butter for richness. The chips are twice-cooked, super crispy and lightly spiced making them the perfect accompaniment.
If you would like to sponsor my boyfriend, here's the link: https://www.justgiving.com/fundraising/georgedobbins
Ultimate Chicken Curry and Chips
Serves 4-6
1 hot green chilli, finely chopped
3cm piece fresh ginger, chopped
2 cloves garlic, finely chopped
400g tin whole tomatoes
75g unsalted butter
2 tsp sweet paprika
2 tbsp cumin seeds, toasted in a dry pan for 3-5 minutes, then ground
1 tbsp coriander seeds, toasted (as above), then ground
2 tsp garam masala
360g natural yoghurt
Mix the marinade ingredients in a glass/ceramic mixing bowl. Make slashes in the chicken legs using a knife, then add them to the bowl, turning to coat with the marinade. Cover with cling film and refrigerate ideally overnight but for 3 hours as a minimum.
Peel the potatoes and cut into chunky chips. Add to a pan of cold salted water, bring to the boil, then cook until just soft to the point of a knife. Drain, cool and chill overnight/until you're ready to cook in a roasting tray covered with cling film.
When ready to cook, heat the oven to 200°C/gas 6. Put the chicken and marinade in a roasting tin and roast for 45-50 minutes until cooked. Cool, then discard the skin and strip off the meat in bite-size chunks, putting it in a bowl. Squeeze over the lemon. Leave the oven on.
Take the chips out of the fridge. In a small bowl, mix the cayenne and turmeric with a splash of oil, season and add to the roasting tray with the chips, turning to coat. Roast for 45 minutes, turning occasionally.
Meanwhile, make the masala sauce. In a food processor, blend the chilli, ginger and garlic with the tinned tomatoes until smooth. Put a large non-stick pan over a medium-high heat, then melt two-thirds of the butter and fry the chicken chunks, in batches, until buttery and browned. Set aside for a few minutes.
Add the rest of the butter to the pan, then fry the rest of the spices for 1-2 minutes. Add the spiced tomato mixture and cook for 5-6 minutes, stirring as it thickens. Reduce the temperature to medium-low, add the natural yoghurt and a good pinch of salt, then stir well.
Return the fried chicken pieces to the pan and mix in. Simmer for about 10 minutes. Leave to rest for 5 minutes, then serve with the piping hot chips.
Behold! My ultimate chicken curry and chips! Yes, it does require a little effort and time, but often the best things in life do. The curry is made using leg meat for extra flavour, as well as toasted spices and a bit of butter for richness. The chips are twice-cooked, super crispy and lightly spiced making them the perfect accompaniment.
If you would like to sponsor my boyfriend, here's the link: https://www.justgiving.com/fundraising/georgedobbins
Ultimate Chicken Curry and Chips
Serves 4-6
5 free-range chicken legs
1kg slightly waxy potatoes
Juice ½ lemon
½ tsp cayenne pepper
1 tsp ground turmeric
Vegetable oil for roasting
For the marinade:
180ml natural yoghurt
90ml lemon juice
3 tsp finely chopped fresh ginger
6 garlic cloves, finely chopped
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1 heaped tsp garam masala
1 tsp salt
½ tsp cayenne pepper
For the masala sauce1 hot green chilli, finely chopped
3cm piece fresh ginger, chopped
2 cloves garlic, finely chopped
400g tin whole tomatoes
75g unsalted butter
2 tsp sweet paprika
2 tbsp cumin seeds, toasted in a dry pan for 3-5 minutes, then ground
1 tbsp coriander seeds, toasted (as above), then ground
2 tsp garam masala
360g natural yoghurt
Mix the marinade ingredients in a glass/ceramic mixing bowl. Make slashes in the chicken legs using a knife, then add them to the bowl, turning to coat with the marinade. Cover with cling film and refrigerate ideally overnight but for 3 hours as a minimum.
Peel the potatoes and cut into chunky chips. Add to a pan of cold salted water, bring to the boil, then cook until just soft to the point of a knife. Drain, cool and chill overnight/until you're ready to cook in a roasting tray covered with cling film.
When ready to cook, heat the oven to 200°C/gas 6. Put the chicken and marinade in a roasting tin and roast for 45-50 minutes until cooked. Cool, then discard the skin and strip off the meat in bite-size chunks, putting it in a bowl. Squeeze over the lemon. Leave the oven on.
Take the chips out of the fridge. In a small bowl, mix the cayenne and turmeric with a splash of oil, season and add to the roasting tray with the chips, turning to coat. Roast for 45 minutes, turning occasionally.
Meanwhile, make the masala sauce. In a food processor, blend the chilli, ginger and garlic with the tinned tomatoes until smooth. Put a large non-stick pan over a medium-high heat, then melt two-thirds of the butter and fry the chicken chunks, in batches, until buttery and browned. Set aside for a few minutes.
Add the rest of the butter to the pan, then fry the rest of the spices for 1-2 minutes. Add the spiced tomato mixture and cook for 5-6 minutes, stirring as it thickens. Reduce the temperature to medium-low, add the natural yoghurt and a good pinch of salt, then stir well.
Return the fried chicken pieces to the pan and mix in. Simmer for about 10 minutes. Leave to rest for 5 minutes, then serve with the piping hot chips.
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