Red Chicken Curry
Most "Indian" restaurants in Britain are actually run by Bangladeshis, & the most revered town for food in Bangladesh is Sylhet. This recipe originates in Sylhet, but interestingly uses bright red kashmiri chilli powder, chilli jam & tomato to give it the bright red colour.
If you wish to make it hotter, just add more chilli powder or Hawkshead Relish Chilli jam.
- 900g chicken thighs, skinned
- 3 heaped teaspoon Hawkshead Relish Hot Garlic Pickle
- Peeled fresh ginger (approx 3 x 1 cm)
- 2 large very ripe tomatoes or 1x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp cumin seeds
- 4 tbsp sunflower or rapeseed oil
- 350g red or white onions, chopped
- 2 tsp bright red or kashmiri chilli powder
- 3 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 2 tsp Hawkshead Relish Chilli Jam
- 2 tsp White Wine Vinegar
- 750ml chicken stock
- 160ml Water
- 1 tsp sugar (only if using tinned tomatoes)
Roughly chop the ginger & put into a blender with the Hawkshead Relish Hot Garlic Pickle, tomatoes, tomato puree & cumin seeds. Blend well & set aside.
Heat the oil in a wide pan and fry the onions until lightly coloured. Add the chilli powder, followed quickly by 150ml water, stir and then bring to the boil.
Add the coriander & turmeric & stir well. Add the garam masala & 10ml water. Cook for 1 minute.
Add the chicken & 1 teaspoon of salt. Fry the chicken in the spices, stirring continuously so that the chicken is coated in the spice mix, ensuring that the ingredients do not stick to the pan.
After about 3-5 minutes, add the blended ginger/garlic/tomato mix & Hawkshead Relish Chilli Jam & stir well.
Add the chicken stock & bring to the boil to simmer for 20 minutes, or until the chicken is cooked.
Taste the salt, then add the vinegar (& sugar if using), and cook for 1 minute.
Serve with Bombay potatoes (or rice and naan bread), Hawkshead Relish Mango Chutney & an ice cold glass of Hawkshead Brewery Lakeland Lager.