Spicy Chicken Curry

Winter calls for warming dishes that soothe the soul, and soups and stews seem the obvious candidates for that. And while I really love these hearty dishes, sometimes a little extra kick in the flavor department is called for. Luckily, I know an excellent spice shop in Kreuzberg that got me fully equipped for a delightful culinary escape from the cold Berlin season into the realms of Indian cooking.

Sanni

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Ingredients (serves 2 to 3):

  • 2 chicken breasts (without skin), cut into medium to large cubes
  • 1 heaped teaspoon of tandoori spice mix
  • 1/4 teaspoon of sea salt
  • 3 tablespoons of ghee (alternatively, use concentrated butter)
  • ca. 20 (dried) curry leaves
  • 6 cardamon capsules, slightly pressed with the back side of a spoon
  • 2 teaspoons of ground turmeric (or ca. 30 grams of fresh turmeric rhizome, peeled and cut into thin slices)
  • 1/2 teaspoon of ground galangal (or ca. 25 grams of fresh galangal rhizome, peeled and cut into thin slices)
  • ca. 50 grams of fresh ginger, peeled and cut into thin slices
  • 4 shallots, peeled and quartered
  • 1 carrot, peeled, halved and cut into thin slices
  • 1/2 sweet potato, peeled and cut into medium to large cubes
  • 2 to 3 red bird’s eye chilis, seeds removes and thinly sliced (depending on how spicy you like your curry, add more or less)
  • 2 yellow Thai eggplants, quartered
  • 2 white Thai eggplants, quartered
  • ca. 12 to 20 pea eggplants
  • 4 okra pods, halved
  • 2 Roma tomatoes, skinned, seeds removed and cut into small dices
  • 400 ml of chicken stock
  • 200 grams of coconut milk
  • 1 teaspoon of garam masala
  • 2 teaspoons of tamarind paste
  • Side: naan bread (for a recipe see: Naan Bread)

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Preparation:

  1. Mix the chicken with the tandoori spice mix and the salt. Set aside.
  2. Prepare all of the ingredients as described above and keep ready for use.
  3. In a large wok, heat up 2 tablespoons of the ghee over medium to high heat. Add the curry leaves and cardamon capsules and fry for approximately 2 minutes. Add the turmeric, galangal and ginger and fry for another 2 minutes.
  4. Add the shallots. Let fry until they pick up some color. The add the carrot, the sweet potatoe and the chili.
  5. Add approximately 1/5 of the chicken stock. Let reduce a bit.
  6. Add the eggplants. Add another 1/5 of the chicken stock, let reduce and add the okra. Add a further 1/5 of the chicken stock, let reduce again.
  7. In the meantime, heat up the remaining tablespoon of ghee in another wok or non-stick frying pan on medium to high heat and fry the chicken until nicely browned.
  8. Finally, add the tomatoes to the curry as well as the remaining chicken stock and the coconut milk. Bring to the boil, then reduce and let simmer for another 3 to 4 minutes.
  9. Stir in the chicken and serve hot with plenty of fresh warm naan bread (for a recipe see: Naan Bread.

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