Anyone who grew up in the UK and is older than 25 I imagine will remember this type of curry. It's tastes like the kind of curry we used to get at school, or the type of curry sauce you'd get served on chips after a night out. However, this one is a little less dirty. In fact it's pretty simple and despite reminding me of slightly less nourishing days (chicken kievs, pop tarts and viennetta). This really is a keeper. I even think if I snuck this into a foil dish I could persuade my father that it is from the local chinese takeaway (and yes, that would be a selling point to him). My friend's Dad had written this recipe, and we thought we'd give it a bash and adapt it a little. We made it with my organic chicken bone broth and I'm utterly sold. Riddicks. Credit to Poppop David Copeland.
Serves: 2-3 People
Time: 45 Minutes
* indicates optional ingredients
plash of fat, coconut oil, chicken schmaltz or beef tallow ideally, if not a good rapeseed oil would work
1 tablespoon of organic butter or ghee
1 large onion, sliced into half rings
1 clove of garlic, crushed
1 thumb sized piece of ginger, diced
2 chicken thighs, skinned, boned and cubed into approx 2cm3
180-220g raw king prawns
EITHER use 1 tsp curry powder OR use 1 tsp of your own masala mix: I suggest
small pinch chili powder
pinch ground cumin,
pinch ground turmeric
pinch of cayenne pepper
pinch of saffron
pinch of salt (A good sea or pink salt ideally)
generous pinch of ground black pepper
1 tbsp flour to thicken (if you're gluten free flour will work, I like using rice flour)
Heat the fat in a large saucepan on a medium heat and add the chicken, stir regularly until it's lightly browned on all sides, should take a couple of minutes. Remove from the pan and place back on the heat.
Add the onion to the fat and cook slowly on a low heat until onions are translucent and have begun to soften.
Keeping the heat low add the garlic, masala mix/curry powder, flour, ginger and cayenne stirring for two minutes cook gently.
Add the chicken back along with the bone broth and saffron.
Stir cover and simmer for 25 minutes.In the meantime cook some basmati rice and when it's 5 minutes from being ready add the prawns to the curry stirring regularly, turn up the heat a little and once the prawns have turned pink it's ready to serve. Ah-maze.