Elliott Curry
Our own big-batch chicken and potato curry with a homemade spice paste.
You'll need
Curry paste
- 2½ tbsp ground cumin
- 1½ tbsp ground coriander
- 2 tbsp paprika
- 2 tbsp turmeric
- 2½ tsp salt
- 1½ tsp ground fenugreek
- 1½ tsp garlic powder
- 1 tsp mustard powder
- ½ tsp black pepper
- ¾ tsp ground ginger
- 1 tbsp cinnamon
- ½ tsp chilli powder
- 1 tsp ground fennel
- 1 tsp onion powder
- 1½ tsp tamarind paste
- 5 tbsp tomato puree
- 1 tsp sugar, heaped
Curry
- 2–3 kg chicken thighs
- 1 onion, chopped
- coconut oil, for frying
- 200 ml chicken broth
- potatoes, peeled, in large chunks, as many as you like
Equipment
- large pan
Method
- Mix all the spices with the tomato puree and tamarind into a paste.
- Chop the onion and fry it in coconut oil.
- Once soft, add the curry paste and fry for a few minutes, stirring continuously.
- Add the chicken thighs, stir to coat them in the paste, and start to brown them.
- Add the chicken broth and stir thoroughly.
- Peel the potatoes, chop them into large chunks and add to the pan.
- Top up with water as needed.
- Simmer for as long as you can, at least an hour. The potatoes set the time: it’s ready when they’re cooked through.