Full Recipe Below:
Many Thanks to our Friends at Tenuta Quarrata for making us so welcome:
Rayeesa’s Italian/Indian Chicken curry
Ingredients:
2/3 onions sliced
500g vine tomatoes cut into ¼
2/3 tbsp. Olive oil
1 kg chicken pieces on the bone
4 cloves fresh garlic finely chopped
1” fresh ginger finely chopped
1 tsp. peppercorns
1 tsp. ground cinnamon
¾ large bay leaves
1 tsp. Turmeric
1 tsp. chilli powder
1 tsp. paprika
1 tsp. sea salt.
Fresh coriander to garnish
Method:
Gently heat the olive oil in a large pan (be careful not to get the oil too high temp. as it will
loose its nutrients and flavour) and add the sliced onions so that they sizzle gently. Stir them
in well.
Reduce the heat and cook onions down for around 20-30 minutes, so that they soften and
lightly caramelise.
Add the whole spices and cook gently for 1 -2 minutes
Then add the garlic and ginger and ground spices and cook for 10 minutes. (Keep adding a
splash of water to stop the mixture catching on the bottom of the pan.
Once the oil has separated from the onion mixture, add your fresh tomatoes and mix well.
Cook for a further 5-10 minutes until the tomatoes break down a little.
Now add your chicken pieces and brown well in the hot sauce mixture. (5-10 mins)
Add a little water ( ½ cup or so) and reduce heat and simmer for 15-20 minutes or until the
chicken is cooked through.
Once the oil separates and comes to the top, check for seasoning and adjust if required.
Garnish with plenty of fresh coriander and serve to hungry guests.