Prep: 15 mins - Cook: 30 mins = Total: 45 mins

Thinking of Curry Night – this home made Madras style curry can be made in advance, frozen and re-heated when needed. Mildly spiced and perfectly served with a fresh home made Naan Bread

Hints and Tricks - The flavour improves with age – an overnight stay in the fridge will do the trick.

Ingredients:

Curry

·         1kg chicken thigh meat, 3cm pieces

·         1tbsp vegetable oil

·         3 med Onions chopped brunoise

·         1tsp coriander leaf

·         6sml pods cardamom bashed

·         2 tsp Cumin Seeds

·         1tsp Turmeric

·         4 tsp Madras Mix

·         6 cloves garlic crushed

·         1 thumb of ginger minced

·         1 400g tin chopped tomatoes + cold water

·         Corn flour

·         400g Frozen Spinach

·         1 200g tin coconut milk

·         Fresh coriander leaf to garnish

Basmati Rice

·         2 cups basmati rice

·         4 cups cold water

·         2 tsp Salt

Pilau Rice

·         25 g butter/ghee

·         1 large white onion sliced

·         3 cm stick of cinnamon

·         4 cardamom pods bashed

·         2 cloves

·         1 tsp turmeric

·         ½ teaspoon salt

·         2 bay leaves

·         300 g basmati rice

·         600 ml boiling water

Directions:

Sweat the  onions with the butter in a medium sauce pan. Add  all the seasonings, cook for 2 minutes. Add the rice and water, cover and cook until the water  is completely absorbed. Fluff with a fork and rest

Heat the oil and fry the onions until translucent. Add the coriander leaf, cardamom, cumin seeds, turmeric and madras mix and cook for 2 minutes to release the flavour oils.

Add the chicken and cook for a further 5 minutes, stirring in the ginger half way through. Add the tomatoes, and the water from rinsing the tin with approx. 50ml cold water

Simmer for 10 minutes, then add the spinach. Cook for a further 10 minutes.

With 5ml cold water, make a thin paste with the cornflour, then add it to the pot. Heat for 2 minutes until slightly thickened. Add the coconut milk, heat until simmer then take off the heat. Once cooled, refrigerate until the next day.

For the perfect basmati, rinse the rice under cold water to remove the starch. Add to a medium pan with the cold water and 2 tsp salt. Cook until al the water is absorbed