Name: Hot and spicy chicken curry
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 cup (60ml) vegetable oil; 1.7 kilogram chicken thigh fillets, halved; 1 (200g) brown onion, sliced thinly; 4 clove garlic, crushed; 2.5 centimetre (15g) fresh ginger, grated; 10 curry leaves; 410 gram canned diced tomatoes; 1 cup (250ml) chicken stock; 10 centimetre (20g) stick fresh lemongrass, bruised; 1/2 cup (125ml) coconut milk; 1 cup loosely packed fresh coriander leaves; Spice blend; 1 tablespoon ground coriander; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground fennel; 1 teaspoon hot chilli powder; 1 teaspoon ground cinnamon; 1 1/2 teaspoon ground turmeric; 2 teaspoon ground cumin

Hot and spicy chicken curry

There is something deeply satisfying about making you own curry from scratch. The spice blend we've used for this hot and spicy chicken curry results in a depth of flavour and piquancy that you just don't get from a jar.

Serves 6

Cook

Ingredients

1/4 cup (60ml) vegetable oil

1.7 kilogram chicken thigh fillets, halved

1 (200g) brown onion, sliced thinly

4 clove garlic, crushed

2.5 centimetre (15g) fresh ginger, grated

10 curry leaves

410 gram canned diced tomatoes

1 cup (250ml) chicken stock

10 centimetre (20g) stick fresh lemongrass, bruised

1/2 cup (125ml) coconut milk

1 cup loosely packed fresh coriander leaves

Spice blend

1 tablespoon ground coriander

1/2 teaspoon ground white pepper

1/2 teaspoon ground cardamom

1/2 teaspoon ground fennel

1 teaspoon hot chilli powder

1 teaspoon ground cinnamon

1 1/2 teaspoon ground turmeric

2 teaspoon ground cumin

Method

1.Make spice blend by combining spices in a small bowl.

2.Heat 2 tbsp of the oil in large saucepan. In batches, cook chicken until browned all over. Remove from pan.

3.Heat remaining oil in same pan. Stir onion over heat until soft. Add garlic, ginger and curry leaves; continue stirring until fragrant. Add spice blend and stir about 2 minutes or until fragrant.

4.Return chicken to pan with undrained tomatoes, stock and lemongrass; bring to the boil. Reduce heat and simmer with lid on, stirring occasionally, for 20 minutes. Remove saucepan lid and simmer about 10 minutes or until sauce thickens slightly. Discard lemongrass.

5.Add coconut milk and stir until heated through. Serve curry sprinkled with coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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