We're making a spicy carrot and chicken curry. That's sweet and savoury all mixed into delicious spiciness !!
Cook time : 1 hour 30 minutes
Ingredients
- 4 large carrots, sliced 1cm thick
- 500 grams chicken whatever cut you prefer is fine
- 1 can plum tomatoes
- 1 medium brown onion, sliced
- 2-3 cloves garlic, finely chopped
- 1 finger tip ginger, finely chopped
- 1 tsp cumin seeds
- ½ tsp coriander
- 1 tsp salt
- ½ tsp paprika powder
- ½ tsp turmeric powder
- ½ tsp curry powder
- ¼ tsp black pepper
- ½ tsp cumin powder
Optional Spices
- 1 tsp fennel seeds
- 4-5 cloves
- 4-5 cardamom pods
- 2 cm cinnamon stick
- 4-5 chillies, roughly chopped
Instructions
- First dice 4 large carrots and fry them on high heat until they start browning on the edges, remove and put aside. You can also do this in the air fryer using a little spray of cooking oil. Air fry on 175℃ for around 15 minutes or until starting to brown. You may need to shake and spray a little extra oil during the cooking process.
- In the same pan, on medium / high heat, brown the chicken on the outside. We're not cooking it, we're sealing it at this stage, once browned remove from pan and put aside.
- Now fry the onion on medium heat with plenty of oil until translucent. Add the garlic and ginger, cumin seeds and fennel seeds if you have them. Don't worry if you don't. Don't add any ground stuff at this stage. Cook for a few minutes or until the garlic and ginger are starting to brown and smell incredible.
- Now add the coriander, salt, paprika, turmeric curry powder, black pepper and cumin. If the pan is sticking deglaze with a tablespoon or two of water.Fry off the spices for 2-3 minutes.
- Now add in the can of tomatoes and mix together.
- At this stage, we're going to to add some optional spices. if you're adding these whole you will need to take them out later so ideally using a muslin cloth to contain them. Alternatively, grind them up or using ground versions, Remember this stage is optional so don't sweat it if you don't have these ones.So the optional spices are the cloves, cardamom pods and the cinnamon stick.
- Cook the tomato base for around 15 minutes or until the oil begins to separate.
- Phew, right, now throw in the caramelised carrots, the chicken, fresh coriander if you have it, and chillies if you want it spicy.
- Add hot water to just cover everything, around a cup should do.Turn the heat to low and cover. Simmer for 30 mins. Finally, leave off the heat uncovered for 10 minutes and you're good to eat. Enjoy with rice, toasted pitta bread or chapattis.
- This one is a little complicated but curry really doesn't need to be that hard as you can see that in my other recipes. For example the masoor daal or the chickpeas curry.