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Red Chicken Curry
Ingredients 900g chicken thighs, skinned 3 heaped teaspoon 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 Salt 2 tsp Chilli Jam 2 tsp White Wine Vinegar 750ml chicken stock 160ml Water 1 tsp sugar (only if using tinned tomatoes) Method Roughly chop the ginger and put into a blender with the 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 and turmeric, and stir well. Add the garam masala and 10ml water. Cook for 1 minute. Add the chicken and 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 and Chilli Jam, and stir well. Add the chicken stock and bring to the boil. Then simmer for 20 minutes, or until the chicken is cooked. Add salt to taste. Then add the vinegar (and sugar if using tinned tomatoes), 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.