adam byatt chicken curry

Chicken

Adam Byatt chicken curry

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

“Here I’ve made an aromatic curry, a comforting dish for a cold day. Homemade chicken stock provides the perfect platform for building layers of flavour.”

Ingredients

Cold-pressed rapeseed oil to fry

Plain flour to dust

1.5kg chicken, cut into 13 pieces (see ‘before you start#)

3 onions, finely chopped

4 garlic cloves, finely grated

50g ginger, finely grated

2 green chillies, 1 finely chopped, 1 halved

4 ripe tomatoes

1.2 litres white chicken stock (see ‘tips’)

200ml coconut milk

Cooked rice, mango chutney, raita and lime wedges to serve

For the spice mix

1 tsp black peppercorns

1 tsp cumin seeds

1 tsp star anise

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp black mustard seeds

2 tsp curry powder

12g sea salt flakes

Directions

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Chicken schnitzel open sandwiches

Techniques

4-ingredient air fryer mac n cheese

Ingredients