Dom at Belleau Kitchen challenged us to use the first cookbook we ever bought or were given. Now I haven't a clue what mine was and if I did have the slightest idea it would probably be a couple of hundred miles away back in my home county of Cumbria. So I changed it a little bit (sorry Dom) to the first cookbook I bought when I left for university all those many moons ago. The cookbook I bought was Madhur Jaffrey's Ultimate Curry Bible which I picked up in a charity shop for the absolute bargain price of £3.75.
The recipe I landed on after flicking through was right up my street this time (thankfully) and here it is:
Singapore-Style South-Indian Chicken Curry (serves 4)
2 1/2 tbsp Madras curry powder
4 chicken legs, divided into thigh and drumstick (skinned if you prefer)
3 tbsp corn or peanut oil
6 medium shallots, finely chopped
5cm piece of ginger, peeled and finely chopped
6 cloves of garlic, finely chopped
15-20 curry leaves
1 medium cinnamon stick
4-5 dried hot chillies
4 small waxy red potatoes, peeled and halved
1 3/4 tsp salt
350ml can of coconut milk
2 tbsp tamarind paste
2 medium tomatoes, cut into 8 pieces
Rub 1 1/2 tbsp of curry powder into the chicken and set aside.
Add the rest to 250ml of water and set aside
Once hot, add the shallots, half the ginger, half the garlic, curry leaves, cinnamon stick and red chillies
Transfer everything into a larger pan with a lid and add potatoes, chicken, salt and 250ml of water.
Stick the lid on and leave to simmer for 25 minutes.
Add the coconut milk and tamarind
Stir and cook uncovered for 5 minutes
Reheat if required and add the tomatoes and the remaining ginger and garlic
Cook for a further 5 minutes
Serve with rice.
Very tasty curry, chicken is very tender with a lovely combination of spices. Next time I may reduce the sauce a bit because it was a bit to runny for my liking and use a slightly hotter madras powder.