sharing recipes from one generation to the next
My fascination with all things Indian is no secret. I find the sights, the sounds and the smells hypnotic. My obsession also embraces the food which is as vibrant and varied as the streets of Mumbai.
Brisbane’s hot and humid weather has put me into an Indian groove.
Recently I’d been flicking through a well worn curry splattered copy of Madhur Jaffrey’s Illustrated Indian Cookery from 1982. I remember buying this book as if it was yesterday. Charmaine Solomon had whet my appetite for Indian food, and this small book helped me continue the delicious journey.
With this recipe I was keen to replicate a previously unexplored idea of Jaffrey’s, a curry paste with aromatics and ground spices pureed into the flesh of a red capsicum. This process creates a simple cook-in sauce. Sweet red peppers are at their very best right now plump, fleshy and cheap, so the time was ripe.
Following a recipe verbatim is a difficulty for me, I can’t help but taste, tweak, alter and adjust. My recipe was definitely inspired by Madhur Jaffrey’s “ lal masale wali murgh.” My Sweet Red Pepper Chicken Curry was absolutely delicious.
Click on the links below for a range of Indian vegetable dishes to serve beside this chicken curry and create an Indian feast.
Sweet Red Pepper Chicken Curry serves 4
4 chicken Marylands, leg and thigh separated and skinned
3 cm piece of root ginger, peeled and roughly chopped
30 g ground blanched almonds
1 large fleshy red pepper about 350g trimmed, deseeded and coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 teaspoon crushed dried chilli
1 teaspoons sea salt flakes
2 tablespoons garlic infused oil
2 tablespoons vegetable oil
2 roma tomatoes. roughly chopped
1/2 cup water
extra sea salt flakes
very generous grinding of black pepper
2 tablespoons thick yoghurt, whisked until smooth
1/4 cup coriander leaves, roughly chopped
Put the ginger, almonds, red pepper, spices and salt into the jug of your food processor.
Process the ingredients into a fine paste.
Heat the oils in a wide pan with a fitting lid, add the spice paste and cook, stirring frequently until the oil begins to bubble away from the sauce at the edges.
Add the tomatoes and water, stir to combine then add the chicken pieces.
Bring the mixture to the boil, cover and simmer for 25 minutes, turning the chicken in the sauce from time to time.
Remove the chicken pieces and increase the heat under the sauce and reduce to thicken.
Stir in the yoghurt then return the chicken pieces to the pan.
Reheat without boiling.
Scatter over the coriander and serve.