Infusedwithhappymemoriesandbeautifullybalancedspices,AnjumAnand’sclassic
chicken curry will make a worthy addition to your own collection of time-honoured recipes
“This chicken curry
was our soul food”
MEMORIES OF HOME
Duringmychildhoodit
wasgreattobepartoftwo
cultures.AtschoolI enjoyed
traditionalwesternlunches,
butonceI enteredmyhome,
Iwastransportedinto
anotherworld:a placefullof
vibrantcolours, f lavours,
clothesand,ofcourse,curries.
WhilenotallIndiandishesarecurries,
theyareanessentialandlovedpartofthe
cuisine.Acurryisdefinedasa dishthathas
a sauceanda harmoniousblendofspicesand
f lavours oftenlighter,thinner,morefragrant
andtastierthantheaveragetakeawayversion.
WhenI wasolder,myfriendswouldcome
backtomineaftera nightoutandwewould
raidthefridgelookingforleftoversofthis
Punjabichickencurry,whichwedevoured
withbutteredtoast.Thiswasoursoulfood,
andeatingitbringsbackmemoriesthatare
ascomforting and sustaining as the delicious
dishitself.
AnjumAnandis a TVchef,cookerywriter and
founder of The Spice Tailor range
FOOD PHOTOGRAPH: DAN JONES. FOOD
STYLING:
JEN
BEDLOE. STYLING:
VICTORIA
ELDRIDGE.
PORTRAIT:
JOHN CAREY
Punjabichickencurry
SERVES4.HANDS-ONTIME30 MIN,
SIMMERING TIME 15 MIN
MAKE
AHEAD
Leftoverswillkeepforupto
2 days,coveredandchilled.
Orfreezeinportionsforupto
3 monthsanddefrostinthefridge
overnightbeforeheatingthrough.
KNOW-
HOW
Blackcardamomhasa smoky
taste.Buyit atspicemountain.
co.ukorusegreencardamom.
ANJUM’S
TIPS
Takingyourtimeoverthe
masala(spiceblend/paste)is
thesecrettoanycurry.The
onion must be well browned too.
- 15gfreshginger,cutintolargepieces
- 10 largewholegarliccloves,peeled
- 4 smallblackcardamom pods (see
Know-how) - 4 cloves
- 5cmpiececinnamonstick
- 5 tbspvegetable oil
- 1 bayleaf
- 1 mediumonion,chopped
- 2 wholegreenchillies, pricked with
thetipofa knife - 750gfree-rangebone-in chicken
pieces,skinned - 5 tspgroundcoriander
- 2 tspgroundcumin
- ¼tspredchillipowder
- ½tspgroundturmeric
- 1½tspgarammasala
- 3 mediumtomatoes,cutintosmall
wedges(seeAnjum’stips) - Largehandfulfreshcoriander,torn
- Chapatisorrotisandsteamed
basmati rice to serve
YOU’LLALSONEED...
- Mini blender; pestle and mortar
1 Whizzthegingerandgarlicwitha
littlewaterina miniblendertomake
asmooth,finepaste.Setaside.
2 Puttheblackcardamompods
ina mortar,bashwiththepestle,
thenremovethehuskstoleave
onlytheseeds.Addtheclovesand
cinnamon,thengrindtoa powder.
3 Heattheoilina largenon-stick
fryingpanorshallowhob-safe
casserole.Addthebayleafand
onionandcookuntilbrown– about
8-10minutes.Addthegreenchillies
andginger/garlicpaste,thencook
untiljustgolden– 2-4minutes.
4 Addthechickenandbrowngently
overa moderateheat.Addthe
spicesanda pinchofsalt,thenstir.
Addthetomatoesandenoughwater
tocome2.5cmupthepan.Bringto
theboil,thencoverandcookover
alowheatfor 15 minutes.
5 Uncoverthepan,increasetheheat
tohighandbrownthemasalasauce
forabout 10 minutes(seetip).This
willadda lotofdepthtotheflavour.
Tossandturnthechicken.Reduce
thesauceuntilit’smoreofa paste,
similartotheconsistencyof
passata,thenlowertheheatand
continuetocookforanotherfew
minutes.Themasalapasteshould
releasesomedropletsofoil– atthis
point,addenoughhotwatertocome
morethanhalfwayupthechicken
joints,thenbringtotheboil.
Removefromtheheat,addthe
corianderandservewithchapatis
orrotisandsteamedrice.
PERSERVING(FOR6)345kcals,
18.8gfat(2.3gsaturated),35.7g
protein,7.3gcarbs(4.6gsugars),
0.4g salt, 2.1g fibre
COMFORTMEANS...
Anjumlovedher
mumSantosh’s
colourful cooking
60 deliciousmagazine.co.uk