A Copper Penny Chicken Curry, Indian in style…

Copper Penny Chicken Curry

Chicken Curry is always a big favourite in our house. There is little traditional in this recipe, though I have used a delicious NOMU Indian Curry Blend for the gentle heat. I enjoy using NOMU products, quality, consistency and interesting variety. There is a carrot salad in the South African Cuisine called Copper Penny Salad. I have cut the carrots in slices to emulate the old copper pennies which were our currency before 1961.

What you’ll need
4 Tbs NOMU Extra Virgin Olive Oil
2 bay leaves
A 10 cm Cinnamon quill
6 cloves
6 whole green cardamom seeds
6 chicken thighs, bone in, skin on
2 large onions – chunky chopped
2 fat cloves garlic- finely chopped
1 Tbs ginger – finely chopped
2 sticks celery – finely chopped
2 Tbs NOMU Indian Curry
1 Tbs ground turmeric
½ tin [200g] diced Italian Tomatoes
375ml boiling water
Sea salt and freshly ground black pepper

What you’ll do
In a medium sized enameled cast iron pot heat the olive oil over medium heat. Add the bay leaves, cinnamon, cloves and cardamom seeds. Move them around a bit in the oil, turn off the heat and allow the spices to infuse in the oil while you prepare the remaining ingredients. Remove the spices, and discard, keep the cinnamon quill to add later. Dry off the chicken thighs and season well with sea salt and pepper on both sides. Over medium heat brown the thighs, skin side first until golden, the turn over and repeat the process. Set aside. Over low heat in the same oil, gently braise the onions until they are really soft and starting t caramelise. Add the garlic and ginger and cinnamon quill. Stir fry for a short while and add the celery and braise for a couple of minutes to soften. Now add the tomatoes, the hot water, and the chicken thighs. Bring gently to the boil. Place on a heat diffuser and allow to simmer for an hour. Check for sufficient liquid and if necessary add hot water, not cold, as the chicken will get tough. Add the carrot slices and braise slowly for a further 30 minutes. The chicken should be coming away from the bone.

Serve with steamed potatoes. Serves 4 with the dish as part of a meal.

Extra Virgin Olive Oil & Indian Curry kindly supplied by NOMU Foods  – CLICK HERE

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