Skip to content

NIGEL SLATER’S MILDLY SPICED CURRY

August 31, 2015

A cooler damp day today – being a Bank Holiday it feels like a Sunday. I’d promised Mum and Dad I’d take them to John Lewis today to use their cake and coffee vouchers – and inevitably knew they would like to have a look round the adjoining Sainsbury store too. Hey ho – both approaching 90 it’s little to ask – they are fantastic but don’t grasp my concept of not buying from the supermarket!

When I do their weekly shop for them now – at trolley dash speed – the odd thing I do grab – that I find difficult or unreasonably expensive to get elsewhere – includes soft drinks, baking powder, tinned tomatoes and passata!

I cooked a good quality local free range chicken yesterday – loads of chicken still left when I returned home I searched online for a chicken curry recipe.

This one from Nigel Slater in the Guardian in 2010 seemed to be what I was looking for – not too spicy, not too creamy. My only alteration being adding pre-cooked chicken rather than cooking from raw. Nigel’s article written for a Winter afternoon in the kitchen – the smells of spices equally warming as we head into Autumn on a gloomy day here on the edge of the Peak District.

INGREDIENTS

Enough chicken for four people
a little rapeseed oil
2 medium to large onions
½ a cinnamon stick
2 cloves
500g tomato passata
1 level tbsp garamasala
4 tbsp yogurt
a handful of chopped coriander leaves

For the spice paste:
8 green cardamom pods
8 black peppercorns
4 cloves garlic
a small lump of ginger (I didn’t have fresh and used ginger paste)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground chilli
2 tbsp rapeseed oil

Spices

Spices

METHOD

1. Peel and roughly chop the onions, and add them to the casserole with a little oil. Then add the cinnamon and cloves. Cook over a low to moderate heat for about 15 minutes until the onions are softened.

Slowly cook the onions until softened

Slowly cook the onions until softened

2. Meanwhile, make the spice paste. Crack the cardamoms and remove their seeds, then put them into a blender or food processor with the peppercorns, peeled garlic, ginger (peeled and roughly chopped or paste), cumin, coriander and ground chilli. Pour in a couple of tablespoons of oil and blitz to a stiffish paste.

3. Add the spice paste to this mixture. Stir continually round the pan with a wooden spoon for a couple of minutes, allowing it to sizzle, but not darken. Add the passata and mix well. Add salt and black pepper, and then add the cooked chicken to the pan.

4. Bring the sauce to the boil, then immediately turn down to a gentle simmer, cover with a lid and leave to cook for 20-30 minutes.

5. Towards the end of cooking, stir in the garamasala. Add a little water if the sauce is getting too thick.

6. Remove from the heat, stir in the yogurt and (if you have some) the roughly chopped coriander, and serve with steamed rice.

Mildly Spiced Chicken Curry

Mildly Spiced Chicken Curry

I don’t know if it was because he’d been enjoying the smell of the spices for so long but Mr W said it was “perfect”! Certainly a recipe to keep I’ve quickly written this up on the blog to use again as I’m not sure if it’s in one of my Nigel Slater books.

Advertisements

Comments are closed.

%d bloggers like this: