MMCC Winter Recipes: A Simple Warming Chicken Curry

A dish you will revisit over and over again.
chicken curry indian winter recipes

This is one of our most-often-made and favourite curries, published in our first book ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’ (2011).

This tried and tested family recipe comes from Sydney home cook Hilda Elais, who wrote this in 2011:

 

I remember with great nostalgia my childhood in India, and the intoxicating smell of spices filling the night air. Mummy cooked the food of her country so well – curry, dahl and many other dishes. When she moved to London, she introduced these dishes to the many English Jews in her neighbourhood who, along with her own eight children, loved her food.

My mother used to say that she cooked with love, which is why I think her food tasted so good. I followed her ways, and started to cook for my four daughters with just as much love. I do try to cook as many of her dishes as possible, to help keep her memory alive. This way, she will always be with us.

Indian curry utilises many of the traditional Indian spices and, in my opinion, is the best curry in the world, but i always thought it was funny that curries are eaten so often in such a hot country! Nobody really taught me how to cook this dish; I just experimented with different spice combinations after watching my mother for many years. I made it badly at first, but I’ve had forty years to perfect it.

 

 

chicken curry indian winter recipes
MMCC Winter Recipes: A Simple Warming Chicken Curry
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 serves 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 serves 10 minutes
Cook Time
45 minutes
chicken curry indian winter recipes
MMCC Winter Recipes: A Simple Warming Chicken Curry
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 serves 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 serves 10 minutes
Cook Time
45 minutes
Ingredients
Servings: serves
Units:
Instructions
  1. Heat the oil in a large frying pan and fry the onions gently on a medium heat for about 10 minutes, or until soft.
  2. Add the garlic and ginger and cook for 2 minutes, stirring, then add the curry powder, cumin, coriander and vindaloo paste. Cook through for several minutes.
  3. Add the tomato and potato and half the water and cook for a few minutes, stirring.
  4. Add the chicken and cook for a further 5 minutes and then add the remaining water.
  5. Partially cover the pan and continue to simmer until cooked, about 30 minutes.
  6. Serve with steamed rice and greens.

 

If you’re looking for more delicious warming recipes for winter, have you tried our pasta e patate soup?

And if you love curries, check out this list from Delicious for more curry inspo.

For something sweet to follow your curry, have a look at this do-ahead dried fruit Kompot.

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Now for Something Sweet

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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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With sugar and spice and everything nice, this hot gingerbread cake (with a crazy-good egg sauce!) is the perfect winter cake. Find the full recipe for this unique Hot Gingerbread Cake with Egg Sauce in our third book It’s Always About the Food. Just wait until you try the egg sauce!

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(Please note if you make this recipe, the sauce contains raw eggs. Always use the freshest eggs for this recipe.

​If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.)  
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​#gingerbread #comfortfood #alanbensonphoto #f52grams #feedfeed #comfortfoodeats #mondaymorningcookingclub #winterwarmers #bakingwithlove #bakingathome #​ #f52community #comfortfoods #thebakefeed #mmccrecipe #lifeandthyme #forkyeah
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