Classic, rich and deep in flavour. My husband lived in Malaysia – Malaya, as it was then – for a time in his youth so he loves a homemade curry. He raves about this one’s lovely, authentic-tasting flavours.
SERVES 4-6
COOK TIME 25-30 minutes
2-3 tbsp sunflower oil
4 large skinless and boneless chicken breasts, sliced into 3cm (1¼ in) pieces
2 large onions, sliced
2cm (¾ in) knob of fresh root ginger, peeled and grated (see tip)
2 large garlic cloves, crushed
1 tbsp medium curry powder
½ tsp turmeric powder
¼ tsp ground cloves
200ml (7fl oz) chicken stock
1 tbsp mango chutney, plus extra to serve
200ml (7fl oz) double cream
4 dried curry leaves
salt and freshly ground black pepper
a few sprigs of coriander, to serve
1 Heat 2 tablespoons of the oil in a large deep frying pan. Season the chicken with salt and pepper and fry in two batches over a high heat for 3-4 minutes until golden and sealed. Remove from the pan and set aside.
2 Add the remaining oil if needed, tip in the onions and fry over a medium heat for 10 minutes until soft. Add the ginger, garlic and spices and fry for between 30 seconds and 1 minute. Pour in the stock, add the mango chutney and bring to the boil. Boil for a couple of minutes to reduce the liquid slightly, then add the cream and curry leaves and season with salt and pepper.
3 Bring back up to the boil, then add the chicken, cover with a lid and gently simmer for 5 minutes until the chicken is cooked through.
4 Remove the curry leaves, decorate with the coriander and serve with rice and extra mango chutney.
PREPARE AHEAD
♥ Can be made up to a day ahead and reheated.
FREEZE
♥ Freezes well.
MARY’S CLASSIC TIP
♥ Don’t waste any leftover root ginger. A knob of ginger freezes really well and can be grated straight from the freezer, so you always have some to hand.