A couple months back, Luke and I got in a car and drove around England for two weeks. We saw the grey, the drizzly, the mundane England - all from the comfort of our own car windows. Most notable from our trip was our excursion to The Lake District - 'the place you just have to visit in England.' We arrived on a grey, drizzly, mundane Friday afternoon, left the comfort of our car windows, and stepped outside to stand beside a rather large pond. Which I should probably explain is what they call a 'lake' in The Lake District. It was a confusing moment, only to be explained by the fact that we come from New Zealand, where lakes are bigger than your eyes can see and more mysterious than Michelle Jackson's porcelain skin.
From there we drove all the way down to Bath, one of England's most loveliest treasures, to stay with friend's of my Father. The kind of friends who saw me in diapers how-ever-many years ago. Harry is from Scotland, and he's about as Scottish as a knee-length skirt-type garment with pleats at the rear. That is: very Scottish.
That night he cooked us Butter Chicken and served it up with crusty warmed bread. It was absolutely delicious and a surprisingly wonderful combination. This is where I got the idea to bake the chicken pieces before adding them to the curry. Brilliant.
Although this Masala Chicken Curry is inspired by a kilt-wearing Scot, it is as Indian as one of those Indian restaurants you'll find scattered along Brick Lane - i'll leave it up to you to determine how Indian that might be...
Masala Chicken Curry
1 Tbsp coriander
2 tsp paprika
1 tsp cumin
2 tsp turmeric
2 tsp curry powder
1 tsp ground ginger
1 Tbsp apple cider vinegar
5 garlic cloves, diced
2 onions, diced
2 small orange or red chilies
handful of fresh coriander
1/3 cup cashew nuts, roughly chopped
1 can organic chopped tomatoes
1 can organic coconut cream or milk
1/2 cup water
2 chicken breasts, chopped in bite-sized pieces
- Preheat oven to 180 degrees.
- Melt coconut oil and toss chicken pieces in the coconut oil. Place chicken pieces on a lined oven tray. Zest lemon and sprinkle zest and salt over the chicken. Place in the oven and bake for 10 minutes, or until just cooked.
- Prepare the chilies by slicing off the head of each chilli. Slice each chilli length ways, scrape out the seeds, then slice horizontally into thin, short strips.
- Roughly chop the coriander storks, leaving the leaves for serving.
- Add 2 tsp coconut oil to a large saucepan.
- Add onion, garlic, chilies, and coriander to the saucepan. Cover and allow to cook on low heat for 5 minutes.
- Add all the spices and mix well with the onion mixture. Allow the spices to toast, uncovered, for 2 minutes.
- Add apple cider vinegar and allow the pan to deglaze for a couple seconds, making sure to move the mixture around the pot.
- Add the chopped tomatoes, coconut cream, and water. Mix well.
- Cover and allow to simmer for 30 minutes.
- Add the chicken pieces and allow to simmer for a further 5 minutes. Squeeze the juice from the lemon and season well with salt and pepper.
- Serve with sprouted rice, quinoa, or steamed vegetables.
Feed, nourish, value yourself.