Black chicken curry, fried leeks and yellow rice

A fragrant and aromatic black chicken curry with tender meat bathed in a rich, spiced coconut sauce. The homemade curry powder creates layers of authentic flavour that dance on your palate.

This chicken curry recipe achieves a Nutri-Score C rating, indicating it is moderately healthy. The dish contains good protein from chicken and beneficial spices with anti-inflammatory properties. The moderate use of coconut milk and oil contributes healthy fats but increases the calorie content. The addition of leeks and aromatic herbs provides additional nutrients, keeping this chicken curry in the middle range of the nutritional spectrum.

Andrew James Electric Coffee Grinder, Seed, Bean, Nuts, Fine Spice Grinders, Black or Red, 70g, 150W (Black)

£22.99   £24.99

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Ingredients

For the curry powder

• white rice 1 tbsp
• coriander seeds 2 tsp
• fennel seeds 1 tsp
• cumin seeds 1 tsp
• whole peppercorns 1 tsp
• cloves 4
• green cardamom pods 4
• dried red chillies 6
• grated coconut 2 tbsp
• curry leaves 8

For the curry

• chicken thighs and drumsticks 500g/1lb 2oz
• salt 1 tsp
• ground turmeric ¼ tsp
• garlic cloves 3, chopped
• fresh root ginger 2.5cm/1in piece, peeled and finely chopped
• full-fat coconut milk 120ml/4fl oz
• tamarind paste 2 tsp
• coconut oil 2 tbsp
• red onion ½, chopped
• pandan leaf 7.5cm/3in piece, torn into strips
• fenugreek seeds ½ tsp
• mustard seeds ½ tsp
• lemongrass stalk 1, chopped into 3 pieces
• fresh green chilli 1, chopped
• cinnamon 1 4cm/2in piece
• curry leaves 6
• red chilli powder ¼ tsp
• light coconut milk 240ml/8¾fl oz

For the yellow rice

• short-grain rice 400g/14oz (such as keeri samba or white raw rice)
• ground turmeric 1½ tsp
• coconut milk 325ml/11fl oz
• cardamom pods 5, ground
• cloves 10
• pandan leaf 15cm/6in, torn into strips
• curry leaves 6–8
• cinnamon stick 1, broken into 3 large pieces

For the leeks

• coconut oil or ghee 2 tbsp
• red onion ½, chopped
• garlic paste 20g/¾oz
• ginger paste 20g/¾oz
• fresh green chilli 1, finely chopped
• leeks 250g/9oz, cut into 1cm/½in thick rounds
• ground turmeric 1 tsp
• mustard seeds ½ tsp
• dried red chilli flakes 1½ tsp
• salt ½ tsp

Method

1. Begin making the authentic curry powder by heating a frying pan over high heat. Add the white rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods. Stir constantly for 2 minutes to ensure even toasting.
2. Add the dried red chillies to the spice mixture and continue to fry for a further 4 minutes. You’ll know the spices are properly toasted when the rice turns brown and the spices release their fragrant aroma. Meanwhile, pound the garlic and ginger into a rough paste using a pestle and mortar or spice grinder, then set aside.
3. Using the same frying pan, fry the coconut and curry leaves over medium heat for 3½–4 minutes until golden and aromatic. Allow to cool for a few minutes, then combine with the rice and spice mixture in a spice grinder and process to a fine black curry powder.
4. To prepare the chicken curry, place the chicken thighs and drumsticks in a bowl and rub with 1 teaspoon salt and the turmeric to coat evenly.
5. In a separate bowl, mix the full-fat coconut milk with the tamarind paste until well combined. Set aside as this will be added later to create a rich depth of flavour in your chicken curry.
6. Heat the coconut oil in a deep saucepan over medium heat. Add the red onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes until fragrant, then add the ginger and garlic paste and cook for another 2 minutes until the raw smell disappears.
7. Add the seasoned chicken pieces and red chilli powder to the pan. Brown the meat for 4 minutes, turning occasionally to ensure even cooking.
8. Stir in half of the freshly made black curry powder and fry for a further 3 minutes to release its flavours. Then pour in the light coconut milk and 240ml/8¾fl oz water. Mix well, cover with a lid, and simmer for 5 minutes.
9. Gently stir the tamarind and coconut milk mixture into the chicken curry. Cover the pan again and continue to cook for 10 more minutes, allowing the flavours to meld together.
10. Add the remaining black curry powder and mix thoroughly. Continue to cook uncovered for another 10 minutes to reduce and thicken the sauce. Check that the chicken is cooked through by piercing the thickest part with a skewer – the juices should run clear with no trace of pink.
11. For the yellow rice, wash the rice thoroughly three times until the water runs clear, then drain well.
12. Place the rice, turmeric, coconut milk, ground cardamom, cloves, pandan leaf, curry leaves, and cinnamon pieces in a deep saucepan or rice cooker. Add 480ml/17fl oz water and mix gently.
13. Bring the rice mixture to a boil, then immediately reduce to the lowest heat. Cover with a lid and simmer for 15–20 minutes until all the liquid has been absorbed.
14. Remove the yellow rice from the heat but keep covered, allowing it to steam for another 10–15 minutes. This ensures the grains are fully cooked and fluffy.
15. While the rice is resting, prepare the leeks. Heat the coconut oil or ghee in a frying pan over medium heat.
16. Add the red onion and cook for 3 minutes until softened and translucent.
17. Stir in the garlic paste, ginger paste and green chilli. Continue to fry for about 3 minutes until the onion begins to caramelise and turn golden.
18. Add the leek rounds to the pan and cook until they just begin to soften. Sprinkle in the turmeric, mustard seeds and chilli flakes, cooking for a further 4 minutes while ensuring the leeks retain their vibrant green colour. Season with salt.
19. Serve this aromatic chicken curry with the yellow rice and spiced leeks together.

Suggested Wine Pairing

Majestic: Château Tour des Gendres Bergerac Blanc

This aromatic French white offers bright citrus and stone fruit character with subtle herbal notes that perfectly complement the complex spices in this chicken curry dish. Its moderate acidity helps cut through the richness of the coconut milk while enhancing the curry’s aromatic flavours. The wine’s gentle oak influence harmonizes beautifully with the toasted spices in this homemade Indian preparation.

Tesco: Finest South African Chenin Blanc

This vibrant Chenin Blanc delivers honeyed apricot and pear flavours with a refreshing mineral backbone that stands up magnificently against the spiced poultry dish. Its off-dry character helps temper any heat from the chicken curry’s chillies while complementing the aromatic complexity of the homemade spice blend. The wine’s rounded mouthfeel creates a balanced partnership with the coconut-enriched sauce.

Sainsbury’s: Taste the Difference Gewürztraminer

An exotic, aromatic white with lychee, rose petal and subtle spice notes that creates a delightful counterpoint to this fragrant Indian speciality. The wine’s natural sweetness provides a cooling effect against the warming spices in the chicken preparation, while its distinctive floral character enhances the dish’s complex seasoning. This aromatic variety is a classic companion to South Asian cuisine, making it an ideal match for this homemade curry recipe.

What can you serve with this

1. Cucumber raita provides a cool, refreshing contrast to the warmth of the chicken curry, helping to balance the spices and adding a creamy texture to your meal.
2. Naan bread is perfect for scooping up the rich, flavourful curry sauce, with its soft, pillowy texture complementing the tender chicken pieces.
3. Mango chutney adds a sweet-tangy element that enhances the complex spice profile of the chicken curry while providing a fruity counterpoint to the savoury dish.
4. Fresh coriander leaves scattered over the curry just before serving add a burst of colour and fresh, citrusy notes that brighten the rich flavours of this Indian dish.
5. Poppadoms offer a satisfying crunch that contrasts beautifully with the succulent chicken and creates a textural dimension to your curry feast.

Nutri-score Health Check

This black chicken curry with fried leeks and yellow rice has been evaluated using the Nutri-Score system and received a C rating, indicating it is moderately healthy.

Positive Factors

• Chicken provides high-quality protein essential for muscle maintenance and overall health
• The homemade curry powder contains spices like turmeric, cinnamon, and cardamom that offer anti-inflammatory and antioxidant properties
• Leeks provide dietary fibre, vitamins A, C, K and folate, as well as beneficial prebiotics for gut health
• Ginger and garlic contain compounds with antimicrobial and anti-inflammatory properties
• Fresh herbs and spices add flavour without excess sodium or calories
• Coconut milk contains medium-chain triglycerides (MCTs) which are easily metabolized by the body

Negative Factors

• Relatively high fat content from coconut oil and coconut milk which are high in saturated fats
• The cooking method involves frying multiple ingredients, which increases overall oil absorption
• Minimal vegetable content besides leeks and aromatics
• White rice is a refined carbohydrate with a higher glycemic index than whole grain alternatives
• The sodium content from salt added at multiple stages may be elevated

Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. The final nutritional profile may vary based on exact cooking methods, portion sizes, and specific brands of ingredients used.