This week's recipe is by request. Bernie O'Reilly, a regular reader of the column, sent me an email to say that she's cooked the Chile con Carne recipe I featured some weeks ago several times to great compliments and asked me if I would give a chicken curry recipe.
By a coincidence, the espresso bar on the ground floor of the Harvey Nichols department store in the Dundrum Shopping Centre has just introduced a new tapas-style menu. Among the new dishes devised for it by Harvey Nichols' executive chef Thomas Haughton, is this delicious and very easy Indian-style chicken curry.
4 chicken breast fillets (cut in large dice -- six to a fillet)
2 large onions, peeled and sliced
3 cloves of garlic, crushed
Pinch of sugar and salt
3 tbsps curry powder
1 tbsp Chinese five-spice mix
1 ltr chicken stock (fresh is best, a stock cube is fine, or just water)
1½ tbsps of cornflour (softened with water)
1 bunch fresh coriander leaves, chopped
2 tbps sunflower oil
- Add the curry powder and Chinese five-spice mix and cook for a minute or two, then gradually add in stock. Bring to the boil and skim off any excess fat, if you've used a homemade stock. Season to taste with salt, and add a pinch of sugar.
- Thicken slightly with cornflour, adding it bit by bit until you have the consistency you like.
- Now add the chicken to the sauce and simmer for between six and eight minutes. This will ensure the chicken is cooked through but still moist.