Written by Ed Pitts, Second Chef
This is a curry I’ve adapted from a traditional Bengali recipe. Bengalis are renowned for putting extra onion in their curries, creating curries such as the Dopiaza. As the capital of British-colonialised India, Bengali cuisine has for many years been adored by us Brits and Bengalis have clung to their traditional cooking practices and recipes. Good job too, means we get to enjoy these great, timeless recipes today!
Serves 4, approx 45 mins
Ed’s Jungle Garlic Chicken Curry
4 chicken breasts, diced
4 white onions, roughly chopped
2 red chillis, deseeded
12 cloves garlic, peeled
2cm cube of fresh ginger, peeled
3 tins of tomatoes
2 tbsp smoked paprika
2 tbsp cumin
1 tbsp coriander
2 tbsp turmeric
2 tsp chilli powder
1 tbsp garam masala
1 bunch fresh coriander, chopped
1. Clarify butter by melting it on a low heat so the foam of the butter separates from the liquid below. Lift the foam off and discard.
2. Place your clarified butter in a pan, add the onion and cook on a medium heat until golden brown.
3. Drain the onions, retaining the butter mix.
4. Put your onions, garlic, chillis and ginger into the food processor – you may need to do this in stages if the quantities are too much! – and blend to a paste.
5. Add chopped tomatoes and blend these too.
6. Take a large pan, reheat your butter mixture and add the paste you’ve created. Cook for 3 mins on a high heat until the edges start to bubble.
7. Add all spices excluding the garam masala and cook for 2-3 mins more. If the curry starts to spit, just add a drop of water to calm it down.
8. Add the diced chicken, plenty of salt and pepper and 50ml water. Turn the heat down and simmer for 20-25mins, adding water if the curry reduces too quickly.
9. Add the garam masala and chopped coriander. Cook for a further 5 mins and then serve.
For a tasty vegetarian alternative why not substitute chicken for fresh veg? Root vegetables such as sweet potato, potato may benefit from a pre-roasting in spices.
This curry is medium to hot in spice but can be made hotter with more chilli, or made milder by stirring in some yoghurt when serving.
4 mugs rice
1 cinnamon stick
1 bay leaf
3 cardamom pods
Salt and pepper
1. Wash rice.
2. Add ingredients to thick-based pan.
3. Cover with cold water to just above the surface.
4. Cook for 15 – 20 mins approx. or until rice is of a good texture.
5. Drain and serve.
A final thought from Ed….
Curry is one of my favourite dishes. Many a night of debauchery has been spent in the curry house, larking about and causing mischief with mates. It’s one of those dishes that works well, whatever the occasion.
To try a taste of Ed’s curry, come along to one of our comedy club curry nights or one of our big name comedy gigs (you can get discounts on your curry if you book in advance at the Box Office: 01432 340555). But if you can’t wait til then pop into The Courtyard Cafe Bar this weekend, as Ed puts his Jungle Curry on our specials board. Yum yum!