A great curry doesn’t need to be over complicated and this simple South Indian chicken curry is testament to that. Just chuck a few ingredients into the blender to make the sauce and add it to some chicken. The addition of curry leaves gives so much extra flavour to the dish without having to do anything – you can use frozen, fresh or dried, whatever is easy. Just chuck them in until you smell the whole of Southern India, then add the sauce – delicious.
1 red onion, quartered
2 tomatoes, quartered
3 cloves garlic
1 inch ginger, roughly chopped
1 green chilli, roughly chopped
4 tsp. mustard powder
1/4 tsp turmeric powder
320ml coconut cream
2 tbsp groundnut oil
600g boned skinned chicken thighs, sliced into thin strips
A handful of curry leaves (use fresh or dried)
Juice of half a lime
A handful of finely chopped coriander leaves
Chuck the onion, tomatoes, garlic, ginger, chilli, mustard powder, turmeric, coconut cream and a good pinch of salt into a blender and blend until smooth.
Heat a wok over a high heat and add the oil. Chuck in the chicken and stir-fry for 4-5 minutes until just golden at the edges.
Add the curry leaves and stir-fry for another 30 seconds, until fragrant.
Pour the wonderfully creamy sauce over the chicken. Mix well and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10-12 minutes or until the chicken is cooked through and tender and the sauce beautifully thick. Add the lime juice and coriander leaves. Mix well and serve immediately the South Indian chicken curry with rice. SERVES 4