Cornish Chicken Curry
This Cornish Chicken Curry has got to be one of my favourite dishes.
When I lived in Durban my mum cooked it for us often. It was more readily available on that side of the world I guess.
In Johannesburg we don’t often get to buy this particular chicken. Most of the Indian supermarkets that stock it are too far to travel to.
Recently, however, we have a little store that opened up near us and I was in heaven when I found some.
It’s now become a staple for me and Gladys (the Angel that waves her magic wand and my home gets cleaned and dishes gets washed after I create recipes). Because nobody else in my home will eat it.
Unlike the “normal” chicken Cornish does take a lot longer to cook. You will require a little bit of patience when making this dish.
Below I am going to answer some of the frequently asked questions
1. What masala do I use
Whilst it is always great to use a homemade masala, it is not always possible. I purchase my masala from the local spice shops. You can use any masala of your choice. For those that don’t know what a masala is, it is simply a blend of basic spices (chilli powder/chillies, cumin, coriander, turmeric). However, some masalas do contain a whole variety of spices.
In South Africa most of the curries are cooked with your favourite masala with the addition of more spices, depending on each persons preference and tastebuds
2. What is garam masala
Garam masala is also a blend of spices, minus the chilli powder/chllies. In India it is usually added at the end of the cooking process. More like a garnish. However, in SA we add it together with the other spices.
3. Can this curry be frozen
Yes, this curry can be frozen. However, i do not recommend the potatoes be frozen. I find that the texture does change and it is not very pleasant.
More Recipes to try:
Cornish Chicken Curry
Ingredients
- 1 kg cornish chicken cleaned and cut
- 1/4 cup vegetable oil
- 1 large onion finely siced
- 1 cinnamon stick
- 2 bay leaf
- 1 star anise
- 2 sprigs curry leaf
- 1 tablespoon ginger garlic paste
- 4 tablespoon masala see note 1
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1/2 teaspoon fennel powder
- 1 teaspoon garam masala
- 2 roma tomatoes skin removed and blended. See note 2
- 1&1/2 cup hot water
- 4 small potatoes peeled and cut into 4 pieces
- salt
Instructions
- Heat the oil in a large pot on medium heat. Add the cinnamon stick, star anise and bay leaf. Fry for a few seconds until fragrant
- Add the onion and curry leaf. Saute the onion until golden brown
- Add the ginger and garlic paste, fry for 30 seconds or until the raw smell disappears
- Add the chicken, all the ground spices and the masala. Mix well and allow it to fry on a low heat for 5 minutes. You can add a few drops of water to prevent it from burning, if required.
- Add the tomatoes and allow to simmer on a medium to low heat for 10 minutes
- Add a cup of water, cover and simmer on a low heat for about 1 hour
- Add the potatoes, season with salt. Mix well. Add another half cup of water and simmer for another hour or until the potatoes are soft and tender
- Garnish with coriander. Serve with rice and a carrot salad or some roti
Notes
- Everyone has their own favourite masala so feel free to use whichever you prefer. I used 2 tablespoons of Rombo Rossi and 2 tablespoons of Kasmiri Masala
- Roma tomatoes are the same as jam tomatoes. Only in the major supermarkets they don't refer to it as jam tomatoes. I guess the "jam" comes from the sweetness of the tomatoes
- Please use your discretion in terms of the water. Some people prefer a more dry curry and others prefer it a bit more "saucy"
- Cooking times can also be adjusted according to the tenderness of the chicken and the potatoes
- Some people say their curries have a bitter taste. This is probably because the spices were burnt. Always "fry" your spices on a low heat and add a little water if required
