Indian chicken curry
Lightly dust the chicken thighs with the seasoned flour, shaking off any excess. Heat the oil in a heavy based pan and brown the chicken in batches all over till golden brown. Remove and set aside. In the same pan, fry the onion until lightly golden. Add the garlic, chilli, ginger, salt and Indian Rub and sauté until well mixed and the spices have begun to release their essential oils.
Return the chicken to the pan and fry for another minute or two, ensuring that it is well coated with the onion and spice mixture. Add the tomatoes and chicken stock and simmer, covered, over low heat for 1 hour. If at any time during the cooking the sauce becomes too thick, simply add a splash of water.
Skim off any excess oil that may float on top. Once the chicken is tender, add the coconut milk and Masala Rub and simmer gently, uncovered for 15 minutes. Garnish with lots of fresh coriander and serve with Basmati rice, warm rotis and some good chutney.
Serves 6.
Wine suggestions
Something fruity and full flavoured would be great with the aromatic creaminess of spices and coconut - a good chenin would be just the thing, my current favourite is the one from biodiverse farm Sagila. On the other hand a good fruity Riesling will complement the spices wonderfully
Ingredients
- 1.5 kg organic free range chicken thighs
- Seasoned flour to dust
- 2 tbsp oil
- 2 brown onions, finely chopped
- 3 cloves garlic, finely crushed
- 1 green chilli, finely diced
- 1 tbsp freshly grated ginger
- 3 tbsp NoMU Indian Rub
- 1 tsp salt
- 1 can crushed tomatoes
- 2 cups prepared NoMU Chicken Stock
- 1 cup coconut milk
- 1 tbsp NoMU Masala Rub
- ½ cup roughly chopped fresh
- coriander leaves to garnish
