I’ve mentioned previously that my Curry recipe book was the best £2.00 I spent when we were living in England. The pages are spotted with spices and splashes of sauce, and it is the most prized cookbook in my collection. Whenever I make a curry, my husband always asks, “Is this from the book?”, and my answer is, inevitably, always “Yes.”
This chicken curry is beautiful, and really simple to make. It is slightly sweet and slightly salty, with the merest hint of spice.
The original recipe calls for chicken breasts, but I prefer chicken thighs, which work just as well, and also for sultanas as a garnish. I can’t stand sultanas (they are grapes that just couldn’t be bothered, in my opinion), so I omit them, and the dish is still delicious. Feel free to adjust the amount of fresh chilli for your own heat preferences – I use one if my babies are going to be eating this, which gives a hint of spice, but isn’t the overriding flavour.
Chicken in Green Masala Sauce – serves 4
1 green apple, peeled, cored and cubed
3T fresh coriander leaves
2T fresh mint leaves
2/3c natural yoghurt
3T ricotta cheese or fromage frais
2 fresh green chillies, seeded and chopped
1 bunch spring onions, chopped
1t crushed garlic
1t fresh ginger, grated
1T vegetable oil
225-300g chicken breast or thighs, skinned and cubed
1T fresh coriander leaves, for garnish
(25g sultanas, for garnish)
Place the first 11 ingredients into a food processor, and process for one minute. Scrape around the sides of the bowl and process for a few seconds more.
Add the chicken pieces and stir well. Cook over a medium-low heat for 15 minutes, until the chicken is fully cooked.
Serve over basmati rice or a nut pulao (recipe to come!); garnish with extra coriander and sultanas, if using.
Recipe: Curry – Mridula Baljekar
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