Wednesday, June 6, 2018

Kit Perera’s Chicken & Eggplant Curry

Expert Sri Lankan Chef For A Night Kit Perera shares his Chicken & Eggplant Curry


Kit’s Curry Powder

3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons fennel seeds
½ cinnamon quill, broken in to pieces
½ teaspoon cloves
½ teaspoon cardamom seeds
2 tablespoons dried curry leaves 
(if using fresh curry leaves, you can dry these in a frying pan over low heat for 2-3 minutes)

In a heavy based frying pan over low heat, separately dry roast the coriander, cumin and fennel seeds, stirring constantly until each becomes fairly dark brown, but not burnt. Set aside
Using a spice grinder or a blender, blend the roasted spices on high speed with the cinnamon, cloves and cardamom and curry leaves to a fine powder. Put in a bowl and mix well before transferring to an airtight container

Chicken and Eggplant Curry

Serves 4
Preparation 30 minutes
Cooking 45 minutes

For the Eggplant
1 small eggplant quartered lengthways
½ teaspoon turmeric
Olive oil for frying

Sprinkle the turmeric over eggplant slices
Heat a frying pan over high heat, add olive oil and fry the flesh side for 2 minutes on each and set aside (add more oil if needed)

For the Chicken
1kg skinless, boneless chicken thighs, trimmed and diced
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon paprika
½ teaspoon turmeric
Extra olive oil for frying

Put the olive oil and spices in to a bowl together with the chicken and mix well
Heat a frying pan over high heat, add olive oil and sear the chicken in batches. Set aside

For the curry
3 tablespoons olive oil
1 large onion, finely chopped
3 cardamom pods
2 dried chillies
1 sprig fresh curry leaves
½ cinnamon stick
1 piece lemongrass, bruised
1 teaspoon each crushed garlic and ginger
½ teaspoon turmeric
½ teaspoon chilli powder
1 teaspoon paprika
1 tablespoon curry powder
Salt to taste

Heat oil in a saucepan over moderate heat, add cardamom pods, chillies, curry leaves, cinnamon stick and lemongrass stir-fry for 1 minute
Add the onion and fry until golden then add the garlic, ginger curry powder and spices and stir-fry for 1 minute
Add the chicken and coconut milk; mix well and season with salt
Cover and simmer over low heat for 30 minutes, stirring occasionally
Transfer to a baking dish; add the eggplant, mix well and bake on 180F for 15-20 minutes
Serve with steamed basmati rice.

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