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: 5
Rating: 3.6
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: 5
Rating: 3.6
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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300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

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Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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