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Chef Brett McGregor's quick and easy South Indian chicken curry will blow your mind! Check out the recipe here - with a little help from Olivado.
4 Tbsp Extra Virgin Avocado oil, divided measure
2 small Onions, finely chopped
4 tomatoes, roughly chopped
4cm / 1.5in knob ginger, grated
2 garlic cloves, chopped
2 green chillies
1 Tbsp Coriander Seeds
1 tsp Cumin Seeds
½ tsp Turmeric
20 curry leaves, plus a few extra for garnish.
1 cup coconut milk
700g / 1.5lbs chicken thighs, deboned and skin removed, chopped into 2cm / 0.7in cubes
¼ tsp fenugreek, ground with Mortar & Pestle
Juice of ½ lemon
Salt
1. Blend onions & tomatoes. Bash the ginger, garlic and chillies to a paste in a mortar & pestle. Toast coriander seeds and cumin seeds in a dry fry pan over med heat until fragrant. Grind in mortar & pestle.
2. In a large saucepan over med heat, add ½ the oil. When hot add tomato onion mixture and fry for 5 minutes. Add ginger, garlic, chilli mixture and fry for another 2 mins.
3. Add coriander/cumin mixture, turmeric and curry leaves fry for another 2 mins. Add coconut milk and chicken. Cook until chicken is cooked through (7 mins). Add lemon and fenugreek then season with salt to taste.
4. Meanwhile, using a small fry pan add the remaining oil, when hot add the remaining curry leaves and cook for 30s-1 minute to crisp. Drain onto a paper towel.
Garnish with fried curry leaves.
Ingredients
4 Tbsp Extra Virgin Avocado oil, divided measure
2 small Onions, finely chopped
4 tomatoes, roughly chopped
4cm / 1.5in knob ginger, grated
2 garlic cloves, chopped
2 green chillies
1 Tbsp Coriander Seeds
1 tsp Cumin Seeds
½ tsp Turmeric
20 curry leaves, plus a few extra for garnish.
1 cup coconut milk
700g / 1.5lbs chicken thighs, deboned and skin removed, chopped into 2cm / 0.7in cubes
¼ tsp fenugreek, ground with Mortar & Pestle
Juice of ½ lemon
Salt
Directions
1. Blend onions & tomatoes. Bash the ginger, garlic and chillies to a paste in a mortar & pestle. Toast coriander seeds and cumin seeds in a dry fry pan over med heat until fragrant. Grind in mortar & pestle.
2. In a large saucepan over med heat, add ½ the oil. When hot add tomato onion mixture and fry for 5 minutes. Add ginger, garlic, chilli mixture and fry for another 2 mins.
3. Add coriander/cumin mixture, turmeric and curry leaves fry for another 2 mins. Add coconut milk and chicken. Cook until chicken is cooked through (7 mins). Add lemon and fenugreek then season with salt to taste.
4. Meanwhile, using a small fry pan add the remaining oil, when hot add the remaining curry leaves and cook for 30s-1 minute to crisp. Drain onto a paper towel.
Garnish with fried curry leaves.
