Allergy free Indian hot chicken curry mildura recipe

Ingredients

• ⅓ cup olive oil
• 2 brown onions, coarsely chopped
• 1 tsp cardamom seeds, bruised
• 4-6 small red chillies, seeded and finely chopped
• 3 garlic cloves, thinly sliced
• 3cm piece fresh ginger, peeled, finely chopped
• 2 large tbsps curry powder
• 8 chicken drumsticks, skin removed
• 2 medium potatoes, peeled, coarsely chopped
• 10 curry leaves
• 425g tomatoes, diced
• ¼ cup fish sauce or 1 tsp salt mixed with ¼ cup water
• 2 tbs allergy free soy sauce replacer
• ¼ cup water
• Salt, to taste
• 1 cup chopped fresh coriander

Curry paste

• 3 tsp tomato paste
• 1 tsp tamarind paste
• 1 tsp ground coriander
• ½ tsp cumin
• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp ground ginger
• 1 tsp mustard powder
• ½ tsp garlic
• 1 tsp corn flour

Method

• Combine the curry paste ingredients in a small bowl, stir then set aside.
• Heat the oil in a large saucepan over medium-high heat.
• Add the onions and cardamom and cook, stirring occasionally, for 3 minutes or until the onion softens.
• Add the chillies, garlic and ginger and cook, stirring, for 5 minutes or until the onions brown.
• Add the curry powder and cook, stirring, for 1 minute or until a paste forms.
• Add the chicken and cook, turning, for 2 minutes or until the chicken is coated in the spice paste.
• Add the potato, curry leaves, tomatoes, fish sauce and soy sauce replacer.
• Stir until well combined.
• Add the water if the level of liquid in the saucepan is too low to cook the chicken.
• Cover and cook, stirring occasionally to prevent burning, over a low heat for 25 minutes or until the chicken is cooked and the potatoes are tender.
• Taste test and season with salt if needed.
• Add the curry paste and half the coriander to chicken mixture.
• Cook over a low heat for 10 minutes or until the sauce thickens slightly.
• Sprinkle the remaining coriander leaves over the curry and serve immediately.