G-dad Curry

G-Dad Curry

This is a nice creamy curry, adapted from a recipe given to me by my girlfriend, who in turn got it from her grandad, hence the "G-Dad Curry". Technically it's a passanda so if you like a creamy, almondy curry like korma then you'll love this!

What you'll need:

• 500g of chicken, cut into small pieces or if you're using on the bone then leave as is.
• 1 tin evaporated milk
• 100g of ground almond
• 2 table spoons of flaked almond
• half a large pot of thick greek yoghurt
• 250ml of double cream
• 2 table spoons of tomatoe puree
• 3 tablespoons of mango chutney
• an onion
• 2 teaspoons of curry powder
• half a teaspoon of chilli powder
• 3 finely chopped red chillis
• 4 cloves of garlic, crushed and chopped
• about two tablespoons of root ginger, grated or finely chopped
• vegetable oil
• 1 teaspoon of turmeric
• 1 teaspoon of garam massalla
• handful of fresh coriander

 
Method

Start by frying the onion in oil until it starts to go soft and see through. Now add the chopped chilli, ginger and garlic. Fry this for 5 minutes.

Now put the turmeric, curry powder and chilli powder in a small bowl and add a tablespoon of water to form a thick paste. Don't worry if you put too much water in, it will evaporate off anyway.

Once you've given it a good stir add the chicken and seal it on all sides. Now add the greek yoghurt, cream and evaporated milk. Bring to the boil and let it simmer. While it simmers add the ground almond, tomatoe puree and mango chutney and after about 5 minutes add the flaked almonds too.

Chop half the coriander finely and add with the garam massalla. Serve with whole leaves of coriander and boiled basmati rice. Why not have a naan too?!