1 hour 20 minutes
- 4 large chicken legs
- 1 large onion (chopped)
- 2 tablespoons vegetable oil
- 3 cloves of garlic
- 1/2 teaspoon salt
- 1 teaspoon onion seeds
- 1 stick lemon grass (chopped)
- 1/3 cinnamon stick
- 4-5 cloves
- 3 inch length of cinnamon bark
- 1/2 inch ginger (chopped or grated)
- 2 teaspoons turmeric
- 3 dessertspoons minced green chilli
- 1 handful sultanas
- 2 teaspoons garam masala
- 2 dessertspoons minced coriander
- 3 tablespoons double cream
- Bone the chicken and cut into bite size chunks. Make a stock with
- In a heavy pan, fry the chicken in the oil until sealed (about 5
minutes). You will need to do this in two or three batches.
- Remove the chicken from the pan and fry the onion until soft but
- In a pestle and mortar, pound the cinnamon stick and cloves to a powder.
Add them to the pan, along with the cinnamon bark, onions seeds, lemon grass
- Pound the garlic and salt in the pestle and mortar, and add this paste
to the pan. Fry for a further 3 minutes.
- Return the chicken to the pan and add the chilli, turmeric, garam
masala, and sultanas. Pour in a 1/2 pint of the prepared stock.
- Cook over a low heat for 30-40 minutes (until the chicken is cooked).
- Add the remaining ingredients and thicken with cornflour if required.
Cook for a further 2 minutes.
This curry is quite hot! If you don't like your food
too spicy, then reduce the chilli. If you take too much out, though, the
curry will no longer be green...
This recipe takes a while to make because boning the chicken and
making the stock is a bit time consuming. If boned chicken and a stock cube
were substituted, the cooking time would be well under an hour.
The stock I made was very simple, I just threw in a few pepper corns and
a bay leaf with the bones and boiled furiously for twenty minutes. If
you have time, it would be better to let the stock bubble for about an hour.
I bought the minced coriander and chilli from my local health food shop.
They are made by Blue Dragon,
and they have a very fresh taste and keep for ages in the fridge.
Why dessert spoons? The tablespoon wouldn't fit in the jar!