Valentine Warner Packington chicken curry served with rice- Main (serves 2)
Valentine Warner's Packington Chicken Curry with rice
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Nothing like a warming and simple chicken curry for fill the soul with pleasure and the kitchen with wondrous smells.
Packington chicken legs and thighs, chopped (bone in). Happy Butter Ghee, plus a little more, bay leaf, cinnamon stick, cardamom pods, cumin seeds, fennel seeds, mustard seeds, nigella seeds, cloves, dried curry leaves, garlic, fresh ginger, red onion, turmeric, garam masala, mild chilli powder, nutmeg, coconut water, lime juice, sea salt
- In a wok or Balti the melt a little Ghee (any curved bottomed pan or Balti is much better for the fry-toasting the spices – a very important stage).
- Fry the chicken pieces until well browned. Take care not to burn the butter, Lift the chicken out and onto a waiting plate
- Get the remaining ghee very hot again. Over a medium heat it wants to reach a point just prior to smoking.
- (TUB1) Drop in the bay leaf, cinnamon stick, nigella seeds, fennel seeds and mustard seeds, cloves, cardamom, cumin and cook until obviously darkening in colour. Add in the curry leaves and when they too have coloured (seconds) a rich and nutty toasted smell should come to the nose.
- Add in the garlic and ginger and fry for a minute or two stirring constantly
- Add the onions with (TUB2) the turmeric, garam masala, chilli powder and nutmeg
- Turn down the heat and cook the onions slowly in the spices until deep, deep golden and tender.
- Add the chicken back in and then cook for a couple of minutes before adding the coconut water and water. Now add the lime juice.
- Simmer gently until the chicken is tender and the juice has reduced to the constancy of gravy.
- Season with the flaked sea salt & enjoy with rice and a cold Pulpt cider