dry-spiced, roasted chicken supreme with seyal curry sauce, saffron basmati rice and mustard seed and chilli green beans

Now, this is the real celebration of National Curry Week, which took place in the UK last week. I spent ages looking through various curry recipes, trying to find a new idea that I hadn’t yet trialled (it’s harder than you think when you make as many curries as I do). Thai, Malaysian, Cambodian… You name it, I looked. But Indian is my favourite cuisine, and I loved how Seyal curry incorporates onions and yoghurt into its flavour. Traditionally, Seyal is cooked like a stew, with chunks of meat (typically chicken). I wanted to give the dish a little twist, so decided to cook one great piece of chicken with sauce poured over.

I paid a visit to Southampton Butchers this weekend, with the aim of buying 2 x chicken breasts on the bone. Apparently, chicken is THE meat to buy at the moment, and they had no chickens left fresh other than the pre-butchered cuts, such as boneless breast fillets and thighs. Luckily, they dug me out 2 x portions of chicken supreme, which is effectively a chicken breast with the wing still attached. It works perfectly with the dish, as you have the joy of a crispy spiced wing and a chicken curry in one meal.

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ingredients

for chicken

2 x chicken supremes, skin on

1 tbsp sunflower oil

1 tbsp turmeric

1 tsp ground coriander

1 tsp mild chilli powder

for sauce

1 tbsp vegetable oil

2 x onions, finely chopped

1 x large tomato, grated

1 x large tomato, finely chopped

2 x garlic cloves, finely chopped

1 x inch piece of fresh ginger, finely sliced

2 x green chillies, finely chopped

6 x curry leaves

small handful fresh coriander, chopped

1 tbsp turmeric

1 tsp hot chilli powder

1 tsp ground coriander

1 tsp garam masala

5 tbsp natural yoghurt

salt and pepper, to taste

for rice

160g basmati rice – if you can get your hands on “easy cook” basmati then do, it keeps your rice separated and fluffy!

small pinch saffron strands

salt and pepper, to taste

for green beans

100g fresh green beans, trimmed

1 tsp vegetable oil

1 tsp mustard seed

1/2 tsp cracked red chilli

serves 2

method

  1. your chicken will need to marinade in the dry spices for at least a couple of hours, so get this done as soon as possible. put the chicken on a baking tray, and drizzle over the oil evenly. combine the dry spices in a bowl, and sprinkle over the chicken. using your hands, gently rub into the meat. pop into the fridge until you’re ready.
  2. pre-heat oven to 200ºc.
  3. for the sauce, in a wideset pan, toast the dry spices (turmeric, chilli powder, ground coriander and garam masala) over a medium-high heat for 20-30 secs. remove from the pan and set aside.https://wordpress.com/post/greedygirlgrub.com/1928
  4. add the oil and the onion to the same pan over a medium heat, and brown the onions. you don’t want them to be burnt and bitter, but getting a real golden brown colour adds a caramelised flavour.
  5. once browned, add the garlic, ginger and chilli to the onions and stir well. fry for a further 2 minutes. next, add both tomatoes and the toasted dried spices, plus the curry leaves and fresh coriander. stir and leave to simmer for 2 minutes.
  6. pop your chicken in the oven uncovered (that’s how you get the crispy skin!) until cooked, mine took approx 35 mins.
  7. add the yoghurt to the sauce and stir well to combine. the sauce will be quite thick at this point, but leave to simmer for 10 minutes.
  8. cook your rice with the saffron strands in boiling water (and season to taste), this should take approx 15-18 mins.
  9. after the sauce has simmered, add 200ml water and simmer for a further 15 mins. season to taste.
  10. while everything is cooking, rinse your green beans. heat the oil in a frying pan over a medium-high temperature, and add the mustard seeds. once they start popping, add the cracked chilli and green beans to the pan. they should take approx 5-6 mins to cook thoroughly.
  11. to serve, drain your rice and spoon it into ramekins. tip out on to the plate, and serve with green beans and the sauce poured over the chicken supreme.
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