We made this a few weeks ago for a small group of friends (before omicron took hold) and it was devoured with gusto. Despite the list of ingredients it’s all quite straight forward and a recipe to keep up your sleeve for any occasion … for friends, or just for yourself.
Wine Suggestion: the wine opened at the time was determined by the event, the Altosur Malbec made by Finca Sophenia in Tuppangato, Mendoza and what a triumph it was. Body and depth with seemless and juicy tannins; it just made it taste the dish a bit richer and more sophisticated.
Chicken kari – serves 4 to 6
- 4 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cassia bark stick (not a cinnamon stick)
- 3 cardamom pods, crushed
- 1 large onion, very finely chopped
- thumb-size piece of fresh root ginger, peeled and finely grated
- 4 big cloves of garlic, thinly sliced
- 1-2 small green chillies or 1-2 long red chillies, split but leave the stalks intact
- 8 large chicken thighs, skin removed but bone-in
- 2 tsp ground turmeric
- 4 large tomatoes, roughly diced
- 400g tin chopped tomatoes
- Steamed rice, to serve
Warm the vegetable oil in a large saucepan over a medium-high heat. Add the mustard, fenugreek, cumin and coriander seeds, the cassia bark and cardamom pods and fry until the mustard seeds start to pop. Keep giving the pan a shake.
Stir in the onion and cook for a few minutes until it starts to brown and caramelise.
Add the ginger, garlic and chillies and stir-fry for a minute, then add the chicken thighs, turmeric and lots of salt and pepper and stir well. Add the fresh and tinned tomatoes, then add enough cold water to cover the chicken. Bring to a simmer, then reduce the heat and simmer gently for 2 hours, stirring now and then. Top up with more water if needed.
Remove the cassia bark and cardamom pods, then season again to test if needed and serve.
(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)
Jono & Jules do food & wine 