Equipment
Ingredients
Chicken
- 1000 g skinless chicken crown
Marinade
- 30 ml lemon juice
- 15 g ginger, finely grated
- 4 garlic, grated
- 14 g medium madras curry powder
- 12 g smoked paprika
- 2 g salt, pinch
- 100 g 0% fat greek-style yoghurt
Curry Sauce
- 15 ml vegetable oil
- 200 g onion, finely chopped
- 2 garlic, grated
- 15 g ginger, finely grated
- 2 g turmeric
- 4 g paprika
- 4 g ground coriander
- 17 g tomato paste
- 400 g canned tomatoes
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 150 g 0% fat plain yoghurt
- 6 g cilantro, finely chopped
- g sea salt
- g black pepper
Katchumber Salad
- 100 g red onion, finely chopped
- 2 tomato, finely chopped
- 150 g cucumber, finely chopped
- 15 ml lime juice
- 2 g chaat masala
Serving
- 5 g cilantro, roughly torn
- 320 g basmati rice, cooked
Nutrition (per serving)
Method
Place the chicken crown in a large non-reactive dish and cut deep slashes into the breast meat.
In a small bowl, whisk together the lemon juice, ginger, garlic, curry powder, smoked paprika, salt, and Greek yogurt to form a paste.
Rub the marinade paste over the chicken, ensuring it enters the slashes. Cover with cling film and refrigerate for at least 4 hours or overnight.
Preheat the oven to 140°C (284°F).
Transfer the chicken to a roasting dish, pour any remaining marinade over the top, and roast for 2 hours.
Heat vegetable oil in a large frying pan over medium heat and sauté the onions for 10 minutes until golden brown.
Add the grated garlic and ginger to the pan with a splash of water and cook for 1 minute.
Stir in the turmeric, paprika, coriander, salt, and pepper and cook for 1 minute to toast the spices.
Add the tomato paste and cook for 1 minute while stirring.
Add the canned tomatoes and 300ml of water. Bring to a boil, then simmer gently for 10 minutes.
Stir in the chopped red and green peppers and cook for another 5 minutes, then remove the sauce from the heat.
Remove the chicken from the oven and use a blowtorch to lightly char the surface until blackened in spots.
Let the chicken rest for 10 minutes before removing the meat from the bone and cutting it into 2.5cm chunks.
In a bowl, mix the red onion, tomato, cucumber, lime juice, and chaat masala to make the katchumber salad.
Return the sauce to the heat, add the chicken chunks, and simmer for 5 minutes until the chicken is cooked through to 74°C (165°F).
Remove from heat and stir in the plain yogurt and chopped cilantro.
Serve the curry garnished with torn cilantro, alongside the basmati rice and katchumber salad.
Chef's Notes
- For the most tender chicken, marinate it for at least 4 hours, or preferably overnight. This allows the yogurt and spices to tenderize the meat and infuse it with flavor.
- Don't skip the charring step with the blowtorch (or under a broiler). This adds a crucial smoky depth that mimics traditional tandoor cooking.
- When making the sauce, ensure the onions are deeply caramelized for a rich base flavor. This takes time, so be patient.
- The final addition of plain yogurt should be done off the heat to prevent it from curdling. Stir it in gently until just combined.
- Taste and adjust seasoning (salt and pepper) at the end. The tanginess of the tomatoes and yogurt can mellow out the spices, so a final adjustment is often needed.
Storage
Refrigerator: 3 days — Store curry and salad separately.
Freezer: 2 months — Freeze curry only; salad and rice do not freeze well.
Reheating: Reheat curry on the stovetop over low heat until the internal temperature reaches 74°C (165°F).
