This decadent chicken curry is made even more delicious with a fig relish twist. Remember to be generous with the pepper to bring out the flavour in this figgin' amazing curry!
Prep Time
30 min
Cuisine
Indian
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6
Boil a kettle
Peel and finely slice the red onion[s]
Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream) and set aside until later
2
Meanwhile, heat a large, wide-based pan (preferably non-stick) with vegetable oil over a high heat
Once hot, add the chicken thighs and cook for 3 min on each side
Once coloured, transfer the chicken thighs to a baking tray (use tin foil to avoid mess) and put it in the oven for 10 min (reserve the pan for later!)
3
While the chicken is in the oven,add the basmati rice and 300ml [600ml]coldwater to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
Whilst the rice is cooking, return the reserved pan to a medium-low heat with a knob of butter
Once hot, add the sliced red onion with 1/2 tsp [1 tsp]salt and cook for 5 min or until softened
Tip: This may seem like too much salt, but stick with it, the salt counterbalances the sweet coconut and fig flavours
5
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Combine the fig relish with 200ml [400ml] boiled water, then add the softened coconut cream and whisk to combine - this is your coconut fig stock
6
Add the curry powder, chopped ginger, chopped garlic and a generous amount of black pepper to thesoftened onion (add a little more oil if it's looking a little dry) and cook for 30 secs
Add the coconut fig stock and chicken thighs, increase the heat to medium-high and cook, covered until the sauce has reduced to a curry-like consistency - this is your figgychicken curry
7
Chop the coriander finely, including the stalks
Add a large knob of butter to the cooked rice, season generously with salt and pepper, add most of the coriander (save some for garnish) and mix through - this is your coriander rice
Once the chicken is done, remove the pan from the heat and shred it apart, using two forks - this technique is known as ‘pulling’
8
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