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Cornish Chicken Curry

A spicy, delicious Cornish Chicken Curry which is the best comfort food
Prep Time20 minutes
Cook Time2 hours 2 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken curry, cornish chicken curry, indian curry recipes
Servings: 2

Ingredients

  • 1 kg cornish chicken cleaned and cut
  • 1/4 cup vegetable oil
  • 1 large onion finely siced
  • 1 cinnamon stick
  • 2 bay leaf
  • 1 star anise
  • 2 sprigs curry leaf
  • 1 tablespoon ginger garlic paste
  • 4 tablespoon masala see note 1
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon fennel powder
  • 1 teaspoon garam masala
  • 2 roma tomatoes skin removed and blended. See note 2
  • 1&1/2 cup hot water
  • 4 small potatoes peeled and cut into 4 pieces
  • salt

Instructions

  • Heat the oil in a large pot on medium heat. Add the cinnamon stick, star anise and bay leaf. Fry for a few seconds until fragrant
  • Add the onion and curry leaf. Saute the onion until golden brown
  • Add the ginger and garlic paste, fry for 30 seconds or until the raw smell disappears
  • Add the chicken, all the ground spices and the masala. Mix well and allow it to fry on a low heat for 5 minutes. You can add a few drops of water to prevent it from burning, if required.
  • Add the tomatoes and allow to simmer on a medium to low heat for 10 minutes
  • Add a cup of water, cover and simmer on a low heat for about 1 hour
  • Add the potatoes, season with salt. Mix well. Add another half cup of water and simmer for another hour or until the potatoes are soft and tender
  • Garnish with coriander. Serve with rice and a carrot salad or some roti

Notes

  1. Everyone has their own favourite masala so feel free to use whichever you prefer. I used 2 tablespoons of Rombo Rossi and 2 tablespoons of Kasmiri Masala
  2. Roma tomatoes are the same as jam tomatoes. Only in the major supermarkets they don't refer to it as jam tomatoes. I guess the "jam" comes from the sweetness of the tomatoes
  3. Please use your discretion in terms of the water. Some people prefer a more dry curry and others prefer it a bit more "saucy"
  4. Cooking times can also be adjusted according to the tenderness of the chicken and the potatoes
  5. Some people say their curries have a bitter taste. This is probably because the spices were burnt. Always "fry" your spices on a low heat and add a little water if required