Its hotly debated origins are a source of continual contention in the food world, but this particular version is all about a quick, easy way to achieve a delicious curry on any weeknight, using dried spices you are sure to have in your pantry.
- 80 ml (⅓ cup) melted coconut oil
- 2 small onions, thinly sliced
- 50 g ginger, peeled and finely chopped
- 5 garlic cloves, finely chopped
- 800 g skinless chicken thigh fillets, halved
- 140 g (½ cup) tomato paste
- 2 tsp garam masala
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground chilli
- 1 tsp smoked paprika
- 500 ml (2 cups) chicken stock
- 200 ml coconut cream
- Salt and black pepper, to taste
- To serve, chopped green chilli, coriander leaves, lime pickle, plain Greek yoghurt and steamed basmati rice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oil in a wide heavy-based pan over medium heat. Add the onion, ginger and garlic and cook, stirring, for 10 minutes or until fragrant and the onion has softened. Add the chicken and increase the heat to high. Cook, stirring often and using tongs to turn the chicken, for 5 - 6 minutes or until the chicken is browned all over.
- Add the tomato paste and spices and cook, stirring continuously, for 2 - 3 minutes or until the spices are fragrant and the tomato paste is lightly caramelised. Add the stock and coconut cream, then simmer rapidly for 30 minutes or until the chicken is cooked through and the sauce has reduced. Season to taste.
- Scatter the chicken with green chilli and coriander and serve with lime pickle, yoghurt and rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.