1kg chicken thighs
1½ onions chopped
2 cloves garlic crushed
2 birdseye chillies chopped finely
1½ tbs grated ginger
2 tsp tumeric
1 tsp ground cumin
½ tsp cayene pepper
½ tbs ground coriander
1 tbs chopped fresh coriander
400g can diced tomatoes
½ cup coconut cream
Pretty easy, but quite a few ingredients to get through.
Trim fat from the thighs and chop into 2-3cm cubes. Heat oil in a large pan and brown the chicken lightly on all sides. Remove from the pan and rest.
Cook onions in the same pan until just soft, then add garlic, chilli, ginger, turmeric, cumin, ground coriander and cayenne pepper. Stir until the onion is fully coated and heat through until the aromas are released.
Add the chicken back to the pan, and stir until fully coated with the spices and onion. Stir in the tomatoes, and season with salt and pepper. Simmer covered for 1 hour, or until the meat is very tender.
Stir in enough coconut cream gradually so as to just change the colour of the dish. Simmer uncovered for another 10 minutes or so until the curry thickens slightly.
Stir through the fresh coriander and serve.
I BASED THIS DISH ON A CURRY THAT I REGULARLY BOUGHT AS A TAKE AWAY FROM AN INDIAN RESTAURANT IN FRANKSTON. THEY GAVE THE CURRY ITS NAME, BUT I AM NOT SURE HOW CLOSE MY COPY IS TO THE REAL THING.
A GOOD DISH TO INCLUDE IN A CURRY BANQUET ALONGSIDE A DARKER BEEF CURRY AND SAFFRON RICE
“MEMORIES OF A TAKE AWAY FAVOURITE FROM FRANKSTON”