COOK'S CLASS

CREAMY CHICKEN CURRY WITH CORIANDER

One seldom thinks of a curry being gentle and creamy. The implication is that curries are usually hot. This version, however, is a deeply flavoured but essentially mild chicken curry that uses both coriander seeds and fresh coriander leaves.

The chicken is sautéed until golden before baked with lentils and butternut. Yoghurt stirred in at the end adds a creamy texture. Use a combination of chicken thighs and drumsticks or, if you prefer, a whole chicken cut into portions.

This is a hearty choice for cold weather entertaining. It can be served with rice or green Chinese noodles, as we have done.  If you like, follow with a crisp, green salad that includes chilled orange segments, crunchy radishes and red onion rings.

INGREDIENTS:
12 chicken pieces, dusted with corn flour, sea salt and milled black pepper
3-4 tbsp vegetable oil
½ tsp whole coriander 
½ tsp mustard seeds
1-2 tsp chilli flakes
2 tsp turmeric
one onion, finely chopped
4 - 6 cloves garlic, crushed
4  slender leeks, cut into short lengths
½ cup yellow lentils, carefully washed
2 tsp ginger paste
small bunch fresh coriander leaves
500 ml chicken stock 
1 small butternut, peeled and cubed
125 ml plain yoghurt
(Serves 4-6)

You will need: chopping board, cook's knife, a large heavy-based pan or flame-proof casserole, wooden spoon, tongs

STAGE 1:
Coriander, also known as cilantro, Chinese parsley and dhania, is an essential herb in many cuisines. All parts of the plant are used, even the roots. This curry includes the aromatic and pungent leaves and the vaguely lemony-flavoured seeds. 

Coriander seeds (often labeled 'whole coriander') need to be heated or 'popped' in hot oil, to release their flavour. In this dish they are sautéed in oil before the chicken is added. Coriander seed is a very good general spice – roast it gently in a dry fry pan until fragrant and add generously to your black pepper mill.

 

Fresh ginger, with its heady aroma and unique flavour, is an important ingredient in curry. In my home country of South Africa we can purchase a concentrate called ginger paste (see photo) but freshly grated root ginger or prepared ginger from a jar will add the desired flavour to this dish. 

There are three varieties of lentils, light brownish, a redish orange and a yellow lentil. The yellow lentils are mostly to be found in middle-eastern stores. They are a comforting choice to serve with a curry as they have a fairly mild taste, a soft texture and blend well with the sauce. Brown lentils take longer to cook than their red cousins so if you use these you will need to pre-soak them in cold water for 2 hours to ensure they cook in about the same time as the chicken. Don't store lentils for months  as the older they get the tougher they are and the longer they take to cook.

A vegetarian alternative is to use a cup of natural rice baked together with the varied coloured lentils and continue as for the main recipe. 

Bought or homemade chicken stock can be used in this recipe. To make a simple chicken stock, bring 1 litre cold water, 1 teaspoon sea salt and 250 g gizzards to the boil and skim. Add 1 onion, quartered, 2 peeled carrots, 2- 3 celery sprigs, 2 whole cloves. Simmer for 2 hours

STAGE 2:
Trim chicken of excess fat and skin and dust with seasoned cornflour. Sauté using the minimum of vegetable oil in a large heavy-based pan until golden.  Remove and set aside.

STAGE 3:
Add seeds and spices to pan and cook for a minute or so. This will allow the spices to release their flavour. Add onion, garlic and leeks. Cook until softened. Add lentils, ginger, coriander and stock. Cover and simmer gently 10 minutes. 

STAGE 4:
Add chicken, butternut and vegetable mixture. Cover pan tightly and bake at 180ºC for 30 - 40 minutes or until lentils are tender and chicken is cooked. Add a little extra water or stock if the mixture dries out. 

Stir in yoghurt and heat through. Serve on rice or noodles sprinkled with extra coriander.