A classy twist on curry and chips, one of the nation’s favourite take-away dishes.
Ingredients
- For the marinade
-
- 150ml/5oz plain
yoghurt - 50g/2oz
ground almonds - 1 tsp
chilli powder - 2 birds’-eye
chillies, roughly chopped - ½ tsp ground
cinnamon - 1 tbsp
garam masala - 6 green
cardamom pods, split and seeds lightly crushed - 4
garlic cloves, roughly chopped - 25g/1oz fresh root
ginger, roughly chopped - 1 x 400g/14oz tin
chopped tomatoes - 4
chicken breasts, boneless and skinless, cut into long strips
- 150ml/5oz plain
- For the curry
-
- 50g/2oz butter
- 1 large
onion, finely sliced - 2 birds’-eye
chillies, finely sliced - 150ml/5fl oz
double cream - 200ml/7fl oz
chicken stock - 4 tbsp
coriander leaves, roughly chopped - salt and freshly ground black pepper
- For the chips
-
vegetable oil, for frying - 400g/14oz chipping
potatoes, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long
Preparation method
-
For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée.
-
Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour.
-
For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside.
-
Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured.
-
Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander.
-
For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C.
-
Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F.
-
Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp.
-
To serve, pile the chips onto serving plates and spoon the curry alongside.
James Martin recipes from Saturday Kitchen
1-2 hours preparation time
30 mins to 1 hour cooking time
Serves 4
