CHOOK LA CURRY

RECIPE TWEETING

Steps 1 & 2

Ingredients
- Splash of Oil (canola or rice-bran oil or if youre feeling naughty, a couple of Tbsp of ghee) - Whole spices: 2 tsp each of mustard seeds; coriander seeds; cumin seeds; fenugreek; chilli seeds; also 6 curry leaves; one roughly banged (to open) cardamom pod; and three whole cloves. - One onion, sliced or diced - Cup of veggies from fridge: e.g. two carrots, one stick celery, one chilli - 1 can of diced tomatoes - 750 grams of chicken pieces (wingettes, thighs, that sort of thing) - 1 can of lite coconut milk - Ground spices: 2 tsp each of ground cumin, ground coriander, tumeric, and salt and ground chilli to taste - Handful of sultanas - 3 large potatoes, peeled and chopped into 1 inch pieces (hey - I know its not decimal)

Steps 3 & 4

Steps 5 & 6

Method
1. On medium heat, put a generous splash of oil in a large pot. Dont burn the oil. When hot, add the whole spices and let the fragrance emerge. Mustard seeds will begin to pop, which is what you want! Dont burn!! 2. Add the onion and stir around to coat and lightly brown. Hope its not burning. 3. Slice the cup of veggies from the fridge, or if you want to hide them from the kids, blend them up so they become mush in a blender. 4. Add the veggies to the pot, keep stirring to coat and caramalise. If it starts to burn just add a little bit of water to stop things sticking (not too much!). 5. Add can of diced tomatoes and a little extra water. Stir and bring to gentle bubbling boil. 6. If youve got the time, you can reduce down the liquid on the heat and then add a bit more liquid to intensify the avours. At this point, peel and dice your potatoes and put them in the microwave (in a bowl) with a splash of water for about 15 minutes on high. 7. In a separate pan, heat up some more oil and add chicken pieces to the hot oil to brown the outsides. If a bit sticks to the bottom thats okay, you want nice browned skin!! Add the chicken to the main pot and if youre feeling naughty, the oil too! 8. To the pot add the coconut milk and the ground spices. If you like it hot add in lots of chilli, if not then dont. Give it a good stir and make sure it doesnt boil or youll split the coconut milk (thats okay it just looks wrong). 9. This is controversial - add a handful of sultanas to give that extra 70s Aussie cuisine feel. 10. Add your pre-softened potatoes to the pot. Give everything a stir and put on a low simmer heat with the lid on. 11. Serve with basmati rice (you gotta cook that separately) and a bit of coriander on the top for a ourish. Tuck in. @rachmw

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Step 11