This is another of the recipes I’ve copied from my favourite local dosa restaurant, Dosa Houze in Middlesbrough. At the restaurant they serve dosas first with a selection of chutneys and then bring out the curry and naans.
This chicken curry can also be used as a filler for dosas. Just chop up the chicken pieces a little smaller and add them with a little sauce to your dosas before folding them over. Awesome!
As curries go, this is quite an easy one. It may be simple to make but it’s also quite delicious. You can make it as spicy or as mild as you like. I prefer mine on the spicy side and use a lot of chillies which is the traditional way of serving this curry. My kids don’t like spice much so I leave the chillies out.
I’ll leave that one up to you.
I ended up adding another tin of Kingfisher Foods’ coconut milk. It was a nice touch I think. There wasn’t a drop of sauce left.
International & UK Orders
- 1 kilo (2lbs) chicken breast meat - skinned and cut into bite sized pieces
- 2 large Spanish onions
- 2 red chilli peppers
- 400ml chopped tomatoes
- 800ml coconut milk
- 20 fresh or frozen curry leaves
- 2 tablespoons vegetable oil
- Juice of one lemon
- 2 tablespoons garlic and ginger paste
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1½ tablespoons garam masala
- 1 small bunch of fresh coriander - finely chopped
- Salt and pepper to taste
- Place the chicken pieces in a large bowl and mix with the turmeric, lemon juice and a little salt.
- Set aside for about 20 minutes.
- Meanwhile, heat the vegetable oil in a large wok or pan until bubbling.
- Add the curry leaves and the spices and allow to sizzle for about 30 seconds.
- Pour in the chopped onions and fry over medium heat until they are translucent and soft. Stir regularly.
- When soft, sprinkle a little more salt over the onions. This will help them release some moisture into the sauce.
- Now add the garlic and ginger paste along with the chopped chillies.
- Pour in the chopped tomatoes and the chicken.
- Stir the chicken pieces into the sauce and top up with a little water or chicken stock so that the meat is just covered.
- Allow to simmer for about 20 minutes until the chicken is cooked through.
- Add the chopped coriander and the coconut milk.
- Season with salt and pepper to taste and serve.
Thank you to Kingfisher Foods for supplying the coconut milk for me to try in my recipes. I love it.