Delicious UK – (01)January 2021

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