Serves 2
I don’t normally eat meat on school nights preferring to save it for the weekend. But I had a couple of chicken breasts that needed using and there was a tin of chickpeas on the side so I decided to experiment. Also I had bought some fresh tumeric root from the funky “world veg” aisle in the newly refurbished Morrisons supermarket I was dying to use. Never actually had it before so this was a bit of a shot in the dark TBH.
I have to say I was pretty pleased with my ad libbed attempt. Obviously the more you cook currys the better feel you have for it. And whilst this is ostensibly a Lunchtime Legend original it is of course heavily influenced by other peoples recipes.
It looked a lot more orange IRL
Ingredients
1 ½ Onions
400g Tin chickpeas
400g Light coconut milk*
Half a pint of chicken stock
2 Chicken breasts diced
Handful sultanas
4 Large cloves garlic
5 Dried bird eye chillis
1 ½ Inch grated fresh ginger
About a thumb head of chopped tumeric root
1 tsp Brown mustard seed
1 tsp Coriander seed
1 tsp Cumin seed
Seeds from 3 cardomon pods crushed
¼ tsp Tamarind concentrate
Large handful fresh coriander
Salt
Pepper
*TBH it would obviously be loads nicer with full fat coconut milk so if you are not a diet obsessive like I am use that.
Method
Slice onions into long but thing strips, lightly fry for a couple of minutes until soft but not coloured. Set aside.
In pan heat some oil (I used groundnut) and add the garlic, tumeric root, chopped bird eye chillis and ginger and lightly fry for about a minute or two. Slightly crush the mustard seeds in a pestle and mortar and add to the pan turning up the heat. Mix in and leave for a minute or so until seeds start to pop. Meanwhile crush the coriander, cumin and cardomon seeds. Add to mix and cook for a further minute or so having turned the heat down slightly. Re-add the onions and the chicken and mix up until the chicken pieces are nicely covered in spicey mix then add the chicken stock, coconut milk and all the other ingredients holding back half the fresh coriander to serve. Bring to boil then turn down heat and simmer for 15 minutes. Serve with your choice of rice or breads and some lager. Et Viola!
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