Monmouthshire Chicken Curry

Ingredients

In this adaptation of Kozhi Curry to the cuisine of Monmouthshire, we incorporate local Welsh ingredients such as leeks and cider to add a unique twist to the traditional Indian flavors. The use of these ingredients enhances the dish's taste profile, infusing it with the essence of Monmouthshire's culinary heritage. We alse have the original recipe for Kozhi Curry, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 leek, sliced 1 leek, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 200ml (7 fl oz) cider 200ml (7 fl oz) cider
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro (coriander), for garnish Fresh cilantro (coriander), for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and sauté for another minute.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   Stir in the sliced leek and diced tomatoes, and cook for a few minutes until the tomatoes soften.
5. 5.
   In a small bowl, mix together the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder. Add this spice mixture to the pan and stir well to coat the chicken and vegetables.
6. 6.
   Pour in the cider and coconut milk, and season with salt to taste. Stir everything together and bring the curry to a simmer.
7. 7.
   Reduce the heat to low, cover the pan, and let the curry simmer gently for about 30 minutes, or until the chicken is cooked through and tender.
8. 8.
   Once cooked, garnish the Monmouthshire Chicken Curry with fresh cilantro (coriander) leaves.
9. 9.
   Serve the curry hot with steamed rice or warm naan bread.

Treat your ingredients with care...

• Leek — Make sure to thoroughly wash the leek before slicing it, as it can often have dirt trapped between its layers.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili.
• If you prefer a milder curry, reduce the amount of chili powder or omit it altogether.
• Adjust the consistency of the curry by adding more coconut milk or cider if desired.
• For added richness, stir in a tablespoon of yogurt or cream towards the end of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Monmouthshire Chicken Curry hot, accompanied by steamed rice or warm naan bread. Garnish with fresh cilantro (coriander) leaves for an added touch of freshness.

Presentation advice

Present the Monmouthshire Chicken Curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Sprinkle some additional chopped cilantro (coriander) on top for an appealing visual contrast.