MASSAMAN CURRY CHICKEN RECIPES

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

1. To make the curry paste, toast the peppercorns, cumin seeds, coriander seeds, cinnamon and cloves in a dry frying pan over medium heat until aromatic and lightly coloured. Tip out of the pan and, once cool, grind in a spice grinder or using a mortar and pestle.

2. Add the ground spices, two tablespoons of water and the remaining curry paste ingredients to a blender and process to a smooth paste.

3. Cook the potatoes for 8 minutes, then lift out and drain. Cook the cauliflower in boiling salted water for 5 minutes, then drain.

4. Heat the coconut oil in a large saucepan over medium heat until hot. Add the curry leaf stems whole and flash fry for 15 seconds, then lift out and drain on a paper towel. They will crisp up as they cool. 

5. Add the onions to the pan and fry until golden (8-10 minutes). Lift the onion, leaving most of the oil behind, then drain on a paper towel.

6. Add the curry paste and fry for 5 minutes while stirring. Add the coconut cream and simmer for 5 minutes. Add the potato and cauliflower, okra, cashews, sultanas, fish sauce and 500ml of water and bring to a simmer; maintain for 35 minutes.

7. Once cooked, add the lime juice and adjust the seasoning with more fish sauce if necessary. Scatter the fried onions and curry leaves over the top. Serve with basmati rice and lime cheeks.

1. To make the curry paste, toast the peppercorns, cumin seeds, coriander seeds, cinnamon and cloves in a dry frying pan over medium heat until aromatic and lightly coloured. Tip out of the pan and, once cool, grind in a spice grinder or using a mortar and pestle.

2. Add the ground spices, two tablespoons of water and the remaining curry paste ingredients to a blender and process to a smooth paste.

3. Cook the potatoes for 8 minutes, then lift out and drain. Cook the cauliflower in boiling salted water for 5 minutes, then drain.

4. Heat the coconut oil in a large saucepan over medium heat until hot. Add the curry leaf stems whole and flash fry for 15 seconds, then lift out and drain on a paper towel. They will crisp up as they cool. 

5. Add the onions to the pan and fry until golden (8-10 minutes). Lift the onion, leaving most of the oil behind, then drain on a paper towel.

6. Add the curry paste and fry for 5 minutes while stirring. Add the coconut cream and simmer for 5 minutes. Add the potato and cauliflower, okra, cashews, sultanas, fish sauce and 500ml of water and bring to a simmer; maintain for 35 minutes.

7. Once cooked, add the lime juice and adjust the seasoning with more fish sauce if necessary. Scatter the fried onions and curry leaves over the top. Serve with basmati rice and lime cheeks.