Chicken Curry

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This is the second recipe.

#2 Chicken, Onion and Peppers

This was meant to combine what I love about Dopiaza, Jalfrezi, Madras. So it's got chunks of onion from Dopiaza and fresh peppers (bell and chilli) like a Jalfrezi. Then I think of Madras as hot with both pepper and mustard seeds. Again, I offer no guarantee of authenticity - this is a reverse engineering of the best of take-aways!

Ingredients
  • 2 or 3 Chicken breasts
  • 2 Onions
  • 2 Peppers
  • 2+ Chilli Peppers (choose size and quantity to your taste, I used 2 mild home grown)
  • 1 tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 1 tsp ground Tumeric (heaped tsp)
  • 1 tsp ground Cayenne Pepper
Method
  1. As with the other curry, slice the onion and fry in plenty of oil (rapeseed works well) for ~20 minutes on a low heat. The aim is to remove moisture and soften the onion without generating any caramel.
  2. Grind the whole spices and mix with the ground spices. Add to the onions and cook the spices for 2-3 minutes. Add enough boiling water to make a thick sauce and remove from the heat.
  3. Dice the chicken and lightly brown in oil. Add to the sauce.
  4. Roughly chop the onion, pepper and chilli (removing seeds) and fry lightly, as with the chicken. Again, add to the sauce. Top up with water to almost cover and bring to a simmer. Leave to 1 hour and either serve or allow to cool and save for another day.
Note: If I had them in the cupboard I would have added some curry leaves to this dish.

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