Monday, June 28, 2010

Hold the Coriander! Peppery Chicken Curry

Apart from the glossy magazines that litter my living room, there are also the half-pages of recipes neatly cut from newspapers and their Sunday supplements.  And at the risk of sounding like an old-timer, haven't newspaper photos come a long way - they are now in colour and in some instances, quite appealing.

This recipe for a Peppery Chicken Curry was found in the Sydney Morning Herald's Good Living section, and it joined the other cutouts I've collected over the years.  However, after seeing Almost Bourdain's gorgeous version of it, I just had to promote it to the front of the queue.

The 'curry' is non-creamy and uses onions, cooked to a paste, as a base.  I chopped up some chicken thigh cutlets (with bone and skin on), instead of the chicken pieces that the recipe originally called for.  I also changed some of the ingredients to match what I had on hand at the time.  And I left out the coriander garnish because I can't stand the stuff...

Peppery Chicken Curry
serves 2

2 chicken thigh cutlets, approx 400g, chopped into 2.5cm (1") pieces
1 tsp minced garlic
1 tsp minced ginger
1 tblsp rice wine vinegar
1/2 tsp ground turmeric
Pinch of saffron
2 tsp ground black peppercorns
2 onions
2 tblsp vegetable oil
Steamed rice, to serve

1.  Mix together the garlic, ginger, salt, vinegar, turmeric, saffron and 1 teaspoon of black peppercorns.  Spread over the chicken in a shallow bowl and leave to marinate.
2.  Peel and chop one onion.  Place the onion in a food processor and blend to a paste.  Slice the remaining onion and set aside
3.  Heat the vegetable oil in a deep saucepan.  Add sliced onion and 1 teaspoon of pepper and cook for 10 minutes, until golden.  Add onion paste and cook over low heat for 10 minutes until golden brown.
4.  Add chicken and marinade and cook, stirring to coat all sides and brown the meat.
5.  Add 150 ml of water, bring to a simmer and cook over low heat for 20 minutes, until the chicken is tender.
6.  Serve the chicken with rice, and with extra ground black pepper.

Recipe adapted from Sydney Morning Herald (15th June 2010)

Ingredients; mixed to a vibrant turmeric and saffron-y paste; the onions are chopped, then also processed into a paste

The resulting curry, fragrant with the spices and onion paste, is served with rice...

...and extra black pepper
(but no coriander, never coriander...)


  1. Yum I can imagine this being so tasty...I might have to give this a go too :)

  2. Peppery hot curry - sounds so easy and delicious for a weeknight meal. Gotta try this myself!

  3. Hot and peppery. Great winter dish for sure.

  4. What a lovely recipe, I'll be sure to give it a go but am adding the coriander back in because I love it!

  5. I saw this recipe too. I have so many clippings from the weekend paper that I have a hard time picking a starting point. Your version looks just as tasty as his.

  6. You don't like coriander! What kind of foodie are you? ;) Still looks like a super tasty dinner.

  7. I gave up on clippings and print outs because I never got around to creating a proper filing system of sorts for them. Cookbooks and "favourites" on the browser are for me. Funny about the coriander, Ryan's dad can't stand the stuff either.

  8. Ooh Bel, peppery chicken curry looks fried and delicious! I love this kind of food-it's so rich and spicy. Yours looks extra delicious and golden...

  9. I agree, newspaper photo's have come a long way! This has to be the first curry recipe I've seen that has less than 10 ingredients. I'll have to give you my recipe for coriander soup, you might like it! ;)

  10. Love this curry. Glad you made it too!!!

  11. perfect. I shall use this for my mid-week meal. Like how you added the extra pepper.

  12. I'm terrible when it comes to magazine and newspaper clippings of recipes. they always get lost or forgotten. I have so many cookbooks that I have yet to trial, the clippings just don't see the light of day. Your curry looks awesome! ...but I wouldve sprinkled it with some coriander ;p Heinz BBQ sauce is my enemy! bah

  13. Mmm, these photos would get people snipping out the recipe if they were in the paper for sure! Although, maybe more snipping if you hadn't left out the coriander ;)

  14. That looks amazing, I would really enjoy that for dinner. It looks like something from an Indian restaurant. visit my Coriander chicken curry when u get time