Anglo-Indian Spiced Chicken Curry

Ingredients

In this Anglo-Indian adaptation of Pepián, we incorporate the traditional Anglo-Indian spices and cooking techniques to create a unique fusion dish. The original Guatemalan Pepián typically uses native ingredients like pumpkin seeds, sesame seeds, and dried chilies, while our Anglo-Indian version incorporates spices like turmeric, cumin, coriander, and garam masala. The flavors are further enhanced by the addition of coconut milk, which adds a creamy and luscious texture to the curry. We alse have the original recipe for Pepián, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, chopped 2 tomatoes, chopped
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 6g, 2g
• 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 sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, garam masala, paprika, and chili powder. Add this spice mixture to the pan and cook for a minute, stirring constantly.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   Pour in the coconut milk and chopped tomatoes. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt to taste and garnish with fresh cilantro leaves.
8. 8.
   Serve the Anglo-Indian Spiced Chicken Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces for even cooking and tenderness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• For a richer flavor, marinate the chicken in yogurt, turmeric, and ginger-garlic paste for 30 minutes before cooking.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Anglo-Indian Spiced Chicken Curry with steamed basmati rice or naan bread for a complete and satisfying meal. Add a side of cucumber raita or a fresh green salad to balance the flavors.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves and a drizzle of coconut milk for an appealing presentation. Serve it in a colorful ceramic bowl or on a decorative platter to enhance the visual appeal.