For whatever reason, curries were something I never attempted to make. Whether it because they’re a cheaper option when going out, or because I was a little intimidated by how much goes into them (probably this one) I never thought “Oh let me make curry for dinner.” That changed when I was trying to think of a nice dinner to make for a Sunday night, and went “I haven’t had curry in ages, why don’t I try it?” Now this recipe isn’t for the light of heart in that it takes a while to make, and if you’re not patient, it can be frustrating to make (there will be a lot of standing and mixing and stirring, and a fair bit of moving parts. That being said, this was a delightful recipe and made for a great dinner. (This recipe is an adaptation of Jamie Oliver’s Recipe found here).
- Two large yellow onions, chopped
- 6 cloves of garlic
- 10cm (about 3 inches) garlic chopped
- 2 yellow peppers, chopped roughly
- 1 Oxo Chicken stock cube
- 3 red chilis
- 1/2 bunch of coriander (more or less depending on how you like it)
- 1 1/2 tsp liquid honey, warm
- 1 heaping tsp turmeric
- 2 heaping teaspoons curry powder
- 8 chicken drum sticks (skin on or off, I prefer with no skin)
- olive oil
- 1 can of chickpeas (drained)
- 1 heaping tsp of tomato paste
- 3 cups basmati rice
- Peel and chop the onions, garlic and ginger and remove the seeds from the peppers.
- Put 1 onion, 1 yellow pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (I keep the seeds to make it a bit hotter), the coriander, honey and spices. Now use the pulse setting on your processor until it resembles a paste (you’re going to be adding this to your chicken and adding water later, so don’t worry about it being really fine).
- Place a large cast iron skillet (30cm or larger) on medium-high heat and fry the chicken drumsticks (pull the skin off first if you’re like me, otherwise keep it on) with the olive oil for 10-15 minutes. It should be golden brown (and crispy if skin is on). Once cooked, remove and put aside. Keep the skillet on the heat.
- Chop up the other onion and pepper (I prefer the onion finely chopped, while keeping the pepper a bit bigger) and add to the pan to cook for a few minutes (about 4-5 minutes). Add the paste you made earlier, and cook for another 5 minutes.
- Add in 4 cups of boiling water (500ml). Now add the drained chickpeas and tomato paste, as well as some black pepper. You’re going to want to stir well, so everything gets mixed nicely.
- Add the chicken you removed back to the skillet. You likely won’t have a lid for the skillet, so use a piece of aluminum foil to cover. You’ll want to reduce heat and simmer for 45-50 minutes. The sauce should get thick and darker.
- When you only have 15-20 minutes left before the sauce is done, cook your rice (in 5 cups of boiling water). Cook for about 15 minutes (a little less if your rice absorbs quickly).
- Serve the curry in the skillet in the middle of your table, and place over the rice on your plate!