Nisha Katona’s coronation chicken curry
Get ready to taste a delicious and exotic dish with Nisha's coronation chicken curry. This fusion of Indian and British flavours will be the crown-jewel of your dinner table. Learn how to make this mouth-watering dish in just a few simple steps.
Nisha's coronation chicken curry
Serves: 4
Ingredients
600g of chicken breast, cut into 3cm diced pieces
100 ml of vegetable oil
1 onion finely diced
5 cloves of garlic, peeled and crushed
5 cm piece of ginger, peeled and grated
2 tsp dried fenugreek leaves / kasoori methi
1 tsp turmeric
Optional, ¼ tsp chilli powder
2 tsp curry powder
4 tsp apricot jam
74g tomato puree
500ml of water
Salt
200ml crème fraiche (you can use low fat crème fraiche if you prefer)
Handful of freshly chopped coriander
Handful of almond flakes
1 tbsp pomegranate seeds
10 halved grapes
For the turmeric chips:
Oil for frying
4 large maris piper potatoes, peeled and sliced into chips
1 tbsp turmeric powder
1/2 tsp fenugreek powder
Salt to season
Method
1. Dice your chicken breast into 3 cm pieces, and in a bowl, marinade with the tandoori masala, crème fraiche, curry powder, and apricot jam, mix well and set aside.
2. Start your pan on a high heat, then add your oil and when the oil is hot add the onions, garlic, and ginger. Turn the heat down to medium-low and cook until the onions have turned golden and sweet.
3. Next, add the dried fenugreek leaves, turmeric, chili powder (optional), tomato puree, and water. Allow to cook for a couple of minutes on high heat, making sure the tomato puree is beginning to cook through a little. Add salt to taste. Bring the pan to the boil and remove from the heat. Blend the sauce until silky smooth, for about 1 minute.
4. Return the pan to the heat with the blended sauce and add the chicken and simmer on a medium heat for around 20 minutes until the chicken is cooked through.
5. Meanwhile, make the chips. Heat oil very hot in a deep fryer or deep pan on the hob.
6. Turn off the heat of the curry, and gently fold in the 200 ml of crème fraiche. At a handful of black halved grapes.
7. Garnish with chopped spring onion and almond flakes (pomegranate seeds optional). Serve with rice if you wish.