Curries can be a complicated thing, so it’s not often I find myself cooking one. Making a spice mix or paste from scratch is an arduous process and my impassioned distaste for anything pre packaged from a supermarket shelf means sometimes I go without, especially when idleness strikes.
This week however, I received a wonderful gift from a friend. Handmade with love and care, she presented with a bottle of homemade indian spice mix. So here I am, attempting to do her efforts some justice.
The addition of yoghurt in this recipe was one of the best decisions I made yesterday….not really sure what that says about me but anyway….the yoghurt lends a slight sour flavour to the curry adding another dimension, it was well worth the try. One important thing I did realise though, make the curry a day ahead. It is really amazing how much the flavours intensify the next day.
YOU WILL NEED
- 8 chicken drumsticks
- 2 large carrots chopped into large chunks
- 1 large onion roughly chopped
- 4 garlic cloves roughly chopped
- 1tsp freshly grated ginger
- 3 dried chillies crumbled
- 2TB ghee
- 3TB Greek yoghurt
- 1 cup water
- 3TB indian spice mix (get recipe)
- small handful of mint leaves
- 1tsp sea salt
- 2tsp sugar
- 1tsp cornflour (optional)
- 1/3 cup hot water (optional)
- Heat the ghee in a large pot on a medium to high heat, add the onions and cook until they soften and turn a golden brown.
- Stir in the chilli, garlic and ginger and fry until the garlic has softened, about 30 seconds.
- Add the indian spice mix (get recipe) to the onions and cook until fragrant, about 30 seconds. Make sure you keep stirring to prevent the spices burning.
- Add the chicken and carrots and turn up the heat. Stir well to make sure the chicken and carrots are well coated with the spices. Keep stirring for 5 minutes.
- Pour in the yoghurt and mix everything until well combined, stir for another 5 minutes.
- Add the water, salt and sugar and bring everything to a low simmer.
- Pop a lid on the pot and simmer on a low flame for about 30-40 minutes.
- Check the chicken and stir the curry every 10 minutes to prevent sticking. The curry should thicken a little after 20-30 minutes.
- If you prefer a thicker curry, stir cornflour and hot water together to make a thin paste then pour into the curry stirring for a few minutes until everything thickens.
- Once the chicken is cooked, taste and adjust the level of salt and sugar to suit you.
- Garnish with mint leaves.
- Serve with steamed rice and a cool cucumber salad (get recipe) on the side.