Chicken & Sweet Potato Curry

It had been a while since I'd made a curry from scratch when I decided to do this one.

Oh for sure we'd had curry, but they were usually "quickie" versions using a curry paste from a jar, as opposed to concocting the spicing myself.  I thought it was probably about time I had another go at it, before I forgot how to do it altogether!

Chicken was the obvious - and most forgiving - choice of meat to use.  You'd have to go some to let the meat spoil a curry using chicken, whereas with a prawn curry you can wind up with it being too thin and watery with leathery prawns and a beef curry is rife with problems such as the beef not being tender enough.  So, in order to concentrate on the spicing and not have to worry about the meat, chicken was the best option.

I'd decided to use sweet potato as the vegetable input.  It had been a while since we'd had sweet potato and it was an apparently good choice with chicken, as I'd seen a number of recipes for it in my travels.  I know that hubby likes a sweet curry, because his choice from the takeaway is often one of the sweeter curries, such as Pathia or Dhansak.  Anyway, sweet potato is very good for you, so I didn't need any further encouragement than that.

Hubble, bubble, curry on the way!

I didn't have any particular direction in mind for this curry, other than "sweet" and "not coconutty".  We've been having a lot of curries that utilised coconut milk and so I was keen to get away from that style - for a change.

As a result, I sort of built this curry as I went along.  Now I know - from bitter experience - that this can often result in disaster.  However, this time, I managed to rein in my more random impulses to put a bit of this in or a bit of that in - and kept it logical.  In the back of my mind I had my friend Jasvinder Singh's Facebook page - The Food Court - playing back to me all the curries he has posted to it, their methods and spices particularly.  I honestly think that I have learned an enormous amount from him as regards spicing curries, not to mention what I've learned from watching Yotam Ottolenghi's bold spicing of his food.

Interestingly, I knew this was going to be a great curry from a very early stage.  In fact, I think it was as early as the cooking the onions.  The combination of onion frying in groundnut oil with the addition of the cinnamon sticks, just smells so fabulous.  Each additional ingredient just made it better, until a taste confirmed that yes - this was going to be a great curry.

The nice thing about this curry is that you can decide just how chilli hot you would like it to be by reducing or increasing the chilli, or how thick you like the sauce by cutting out the reduction part.  Any type of vegetable would do well with it, too.  No need to keep to sweet potato.  Chuck any little homeless vegetables in there and it will give them a very good job to do.

In fact, so good was this curry that hubby was heard to declare that it was nicer than any of the takeaway curries we've had since being in Dorset.  In your face, Heart of India!  *chuckle*  All of which is an amazing accolade of course, except that it now means it's going to be even more difficult to convince him to go for an Indian takeaway - and that's difficult enough as it is!

CHICKEN & SWEET POTATO CURRY   (serves 3-4)

Ingredients :

3 tbsp groundnut oil
1 onion, thickly sliced and 1 onion, chopped finely
2 cinnamon sticks 3" long
pinch of sea salt & freshly ground black pepper
3 cloves garlic, finely chopped
1 hot red chilli, chopped (including seeds)
1 tbsp tomato puree
2 heaped tsp ground cumin
2 heaped tsp ground coriander
half a dessertspoon of Madras curry powder
half a dessertspoon of Garam Masala
1 tsp paprika
2 heaped tsp ground turmeric
2 small sweet potatoes, cubed small
3 chicken breasts, sliced and chunked
500ml chicken stock (I used Essential Cuisine chicken stock powder)
1 dessertspoonful of Kasuri Methi (fenugreek) leaves
2 tsp sugar
3 tbsp full fat plain yoghurt
10g butter.

Method :

1.  Add the  groundnut oil to a large wok or deep frying pan.  Heat until a slice of onion causes the fat to pop and spit, then add all the onion and stir fry until lightly golden brown.  Part way through, stir in a pinch of salt and freshly ground black pepper plus the two cinnamon sticks.

2.  Reduce the heat, and add the garlic and chilli, continuing to stir fry for another minute.

3.  Add the tomato puree, ground cumin, ground coriander, curry powder, Garam Masala and paprika.  Stir through and continue to cook until the moisture has all left the tomato puree mixture and the oil is visible around the edges.

4.  Add the ground turmeric and stir through, then increase the heat and add the sweet potatoes and chicken pieces.  Continue to cook until the chicken has turned opaque but isn't cooked through.

5.  Add the chicken stock and gently stir until completely combined.  Add the fenugreek and stir through, then leave to reduce and develop the curry sauce.  Stir every five minutes or so, to ensure nothing is sticking to the bottom of the pan.

You should see the sauce turn from a fairly watery mixture, to a thickened and proper curry looking sauce, albeit still slightly thin.  The content will have reduced by just over half and the sauce should be coating the sweet potatoes and chicken nicely.

6. Taste for sweetness and salt - the sweet potato will be pretty much cooked by now and releasing its sweetness into the sauce.  Add sugar if necessary until you achieve the kind of sweetness you like and if necessary add a pinch more salt.

7.  Stir in the plain yoghurt and mix in quickly.  Don't panic if it appears to split, as it will melt into the sauce in the last few minutes of cooking.  Add the butter and allow to melt.  Continue stirring and simmering - and reducing - the sauce (as the addition of the yoghurt will have liquified it a little) until you are happy with its consistency.

Serve with some steamed white rice.  

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Everyone loves Kedgeree - don't they?

Aaah, Kedgeree.  If ever there was a recipe that puts a smile on everyone's faces, it's that.  We're all very keen on anything that involves curry - and a Kedgeree that doesn't involve curry just isn't a Kedgeree, in my book.  Of course, there is the added bonus of it also involving smoked fish - and as we all love fish and especially smoked fish, then it is a given that we're going to love Kedgeree.

In fact, it is my ambition to one day have Kedgeree for breakfast.  I can't help but think that we'd have to go out tramping across the moors, wearing tweed and muttering about the damned beaters afterwards in order to justify the investment.

I have a very definite preferred type of Kedgeree, too.  I've been making Kedgeree for what amounts to donkey's years now and have changed the recipe quite considerably from the days when I would poach the fish in milk, add turmeric to the rice cooking water and so on.  These days, my recipe is fine tuned and designed to not lose even the tiniest iota of flavour.  Today's Kedgeree is a fairly dry concoction of delicious flavours that guarantees clear plates at the end of the meal.  In fact, I now know the recipe so well that this is the first time I've written it down! 

29 July 2016

I'm still cooking Kedgeree and it's still one of our family's very favourite meals.  I have taken the opportunity to edit the recipe slightly - for the better, I feel.  I haven't changed an awful lot, just slightly altered the order of cooking and added some garam masala, so don't worry, it's still the same yummy Kedgeree and still easy peasy to cook.

KEDGEREE (feeds 3-4)

Ingredients :

2 eggs
Basmati rice : 1 cupful per person, plus half a cupful
2 tbsp groundnut oil
1 medium onion, chopped
1 clove garlic, chopped
a pinch of sea salt
a pinch of black pepper
half a tsp ground cinnamon
20-30g salted butter
4-5 mushrooms, sliced
a flat tsp ground coriander
a half a tsp ground turmeric
3 rounded dessertspoons of Korma curry paste
150ml warm water
400g smoked haddock or cod, skinned and cut into sections
half a tsp garam masala
a tablespoonful of fresh coriander, chopped.

Method :

Place a small saucepan of water on to boil.  When boiling, gently add the eggs and boil for some 8-10 minutes, until hard boiled.  Drain and refill the pan with cold water.  Set aside. 

Fill a large saucepan with water, add a little salt and bring to a boil.

Place the rice into a sieve and rinse under hot water until the water runs clear.  Leave in the sieve to drain, in a colander.

In a large frying pan, heat the groundnut oil and add the onion and garlic along with the cinnamon, sea salt and black pepper and fry on a slow heat until the onion is softened and beginning to brown (around 10-15 minutes).  Make sure to not let the garlic burn.

Add the butter and mushrooms and continue to cook until the butter has melted and the mushrooms have softened slightly.

The water for the rice should be boiling by now, so add the drained rice and cook until the rice is cooked through, but don't let it become too soft.  It needs to retain some "bite".  Once cooked, drain and replace into the hot saucepan until required.

To the vegetables, add the curry paste, ground coriander and ground turmeric and cook for some 5 minutes or so, stirring so as not to let it burn.  Add the water and stir through to create a thick sauce.

Reduce the heat under the pan and add the fish and cover while it gently cooks.  If the curry mixture has become a little dry, add a little more water.

Meanwhile, shell the boiled eggs and separate the yolks from the white.  Chop the white finely - I usually mash it with a fork.

Slightly before the fish is entirely cooked through, roughly flake into large pieces.  Add the garam masala, egg white, chopped coriander and drained, hot rice.  Stir everything through with a fork, using as few mixing strokes as possible in order to avoid breaking up the rice.

Serve onto hot plates and sprinkle each serving with the crushed egg yolk.

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