Pukka Yellow Curry

Prep time: min
Total time: 75min
Serves 4
2
Onions
4
Cloves of garlic
1
thumb-sized piece of ginger
2
yellow peppers
1
Organic chicken stock cube
1-2
fresh red chilies
1/2
bunch of fresh cilantro
1 tsp
liquid honey
5 mL
1 tsp
ground turmeric
5 mL
2 tsp
curry powder
10 mL
8
certified humane chicken drumsticks
olive oil
1 can
Chickpeas
400 g
1 tsp
tomato purée
5 mL
1 cup
basmati rice
350 mL
1
lemon
optional: fat-free plain yoghurt, to serve
calories
622
fat
11.1 g
saturated fat
2.4 g
carbs
88.5 g
sugar
12.1 g
protein
39.3 g

Directions

  1. Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chile (deseed it first, if you prefer a milder curry), the cilantro stalks, honey and spices, then blitz to a paste.

  2. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 2¼ cups of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

  3. With 15 minutes to go, put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.