Recipe by Emjay99
Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends (see Curry Powder) from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I also feel that chicken thighs and legs make the most flavourful curries as do baking them in either coated cast iron ware or stoneware casseroles. Flavour also improves overnight - in a non reactive container - and reheated the following day. Serve with basmati rice and "sambals".
- 1 teaspoon ghee
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon paprika
- 12 boneless skinless chicken thighs
- 1⁄2 tablespoon ghee
- 2 large onions, medium dice
- 4 garlic cloves, minced
- 1 1⁄2 tablespoons curry powder (homemade or authentic Indian brand)
- 1⁄2 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1⁄2 tablespoon sugar
- 1 tablespoon cilantro, chopped
- 2 cinnamon sticks
- 3 bay leaves
Directions See How It's Made
- Preheat oven to 300°F.
- Heat 1 teaspoon ghee in a non stick fry pan.
- Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
- Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
- In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
- Add the curry powder and cook further 2 minutes.
- Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
- Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
- SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
- LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!