I made this wicked 1970's chicken curry that I found over at the always pretty blog Trotski and Ash, this is a bloody good chicken curry, I already know I will make it again and again, I love it when I find a recipe like this, I get so excited to know the next time I have a hankering for a chicken curry I can quickly and happily whip this one up, its almost as good as burmese chicken curry, in fact yup, it is as good, the nutty toasted mustard seeds are delicious, chicken thigh in a curry is to die for and its a beautiful colour, this my friends is a keeper.
1 tbsp of olive oil
1 tbsp of mustard seeds
2 large onions, finely chopped
4 cloves of garlic, finely chopped
1 thumb sized lump of ginger, finely chopped
2 tsp's of ground cumin
2 tsp's of ground turmeric
2 tsp's of ground coriander1 tsp of crushed chilli (or to taste)
1 tsp sea salt
500g of free range chicken thighs, cut into 4cm cubes
1 400ml can of coconut milk
Heat the olive oil in a large frypan over medium heat, once hot add the mustard seeds and cover with a lid and wait for them to pop. Once they’ve finished popping remove the lid and add the onion and fry gently until translucent. Add the garlic and ginger and fry until fragrant then add the spices and stir for a moment more adding a little more oil if you feel it needs it.
Next put the chicken pieces in and cook until the chicken is brown and covered in the spices. Pour over the can of coconut milk and bring to the boil. Don’t be tempted to add water here. Simmer on a low heat for 50 minutes, stirring occasionally. Right before serving add the juice of one lemon.