I mentioned on Twitter that I was going to be making my mother-in-law’s chicken curry for dinner, and a few people asked me to share the recipe. So, here goes:
Mags’ Super Awesome Chicken Curry Recipe
1. Heat a few tablespoons of vegetable oil in a large pot. Once it’s hot, add your garlic (to taste; I use about 1 tbsp because I looove garlic), and lightly fry it just until it starts to really smell good. Maybe a minute or so, you don’t want it to burn & turn bitter.
2. Mix your herbs with water (~3 or 4 tablespoons) to make a smooth paste. You want it to be “runny thick” (my MIL’s term), about the consistency of heavy cream. Add your herb/water mixture to the pot and continue to stir fry. When it goes dark & separates, add your chopped onion. Turn heat down, cook on medium until the onion is caramelized.
3. Add chicken. Cook it through; no pink in the middle.
4. Add about 1 cup of water. You can add a chicken stock cube if you like; I do, but it’s entirely optional. Simmer for at least 30 minutes to 1 hour (the longer it cooks, the more tender the chicken). If you’re my mother-in-law, this is the point where you take a break and fix yourself a nice gin & tonic. After all this hard work in the kitchen, you’ve surely earned it.
5. Add about 1 cup of heavy whipping cream to your chicken curry. (Obviously this recipe has no calories at all.) Let it simmer for a while to allow some of the liquid to reduce. Salt to taste.
Serve over basmati rice. I also buy naan bread from the bakery section of our grocery store and heat it in the oven to serve on the side.