I love a full-bodied curry served with steaming basmati rice. This robust curry bursts with its blend of tastes. It is even better if it is made 2 days before eating it. A firm fish fillet can be substituted for the chicken if you prefer.
PREPARATION TIME: 15 minutes
COOKING TIME: 30 minutes
45ml (3 T) olive oil
15ml (1 T) fresh ginger
7.5ml (1½ t) minced garlic
5ml (1 t) minced chilli
5ml (1 t) ground turmeric
20ml (4 t) mild curry powder
4 fresh curry leaves
1 x 410g (14 oz) tin chopped tomatoes
250ml (1 cup) chicken stock (10ml or 2 t stock powder)
1 x 410g (14 oz) tin coconut milk
80ml (⅓ cup) apricot jam
coarse salt and pepper
1 kg (2.2 lbs) chicken fillets or chicken thigh fillets
15ml (1 T) cornstarch dissolved in 10ml (2 t) cold water
30ml (2 T) coriander
Heat the olive oil on medium-high heat in a large work or deep frying pan. Slice the onion and sauté until softened. Finely grate the ginger and add to the pan with the garlic and chilli. Sauté for 1 minute. Add the turmeric, curry powder, curry leaves, tomatoes, stock, coconut milk and apricot jam. Simmer for about 10-15 minutes until the sauce thickens and the flavours blend.
Season to taste with salt and pepper. Cut the chicken into large pieces and add to the sauce. Simmer for about 10 minutes or until cooked through. Whisk in the cornstarch and add to the pot when the chicken is fully cooked. Stir until the sauce thickens. Roughly chop the coriander and sprinkle in just before serving.