Chicken Curry Crumpets
A perfect fusion of the fulsome flavours of British culture.
We'd like to think that this is a pretty ace curry recipe, full stop. The crumpet combo is like some sort of amazing icing on the cake, right?
As with some of our other casserole suggestions, given the effort involved, it's worth doing a fair quantity of the curry if you have friends or a freezer.
| Preparation: 30 minutes | Serves: 16 crumpets |
| Cooking: 1 hour 15 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Free range chicken breast (trimmed and cubed) | 8 | 8 |
| Medium white onions (peeled and finely chopped) | 3 | 3 |
| Garlic cloves (peeled and finely chopped) | 3 | 3 |
| Fresh ginger (peeled and finely chopped) | 3 tbsp | 3 tbsp |
| Green chillis (finely chopped) | 8 | 8 |
| Cinnamon sticks | 4 | 4 |
| Ground cumin | 4 tsp | 4 tsp |
| Ground coriander | 2 tsp | 2 tsp |
| Ground turmeric | 2 tsp | 2 tsp |
| Desiccated coconut | 4 tbsp | 4 tbsp |
| Ground almonds | 4 tbsp | 4 tbsp |
| Garam masala | 4 tsp | 4 tsp |
| Salt and pepper | Plenty | Plenty |
| Tomato passata | 14 oz | 400 g |
| Tomato puree | 4 tbsp | 4 tbsp |
| Whole milk yoghurt | 100 ml | 3.5 floz |
| Salted butter | 25 g | 0.9 oz |
| Rapeseed oil | 2 tbsp | 2 tbsp |
| Ripe bananas (chopped) | 16 tbsp | 16 tbsp |
| Fresh coriander (finely chopped) | 50 g | 1.75 oz |
| Medium red onion (sliced) | 1 | 1 |
METHOD
- Put the cinnamon sticks, ground cumin, ground coriander and ground turmeric in a large non-stick pan and place on a medium heat for a couple of minutes, until the spices' fragrance starts to rise. Stir along the way to ensure that nothing burns.
- Add the butter and oil, and then the onions, mixing really thoroughly with the spices. Cook the onions on a medium heat until they have had an opportunity to get warmed up, then reduce to a lower heat and cook gently for a good 15 minutes, by which time they will be nice and soft.
- Add the garlic, chilli and ginger and cook on a low heat for a further 5 minutes.
- Add the chicken, turn up the heat to medium, and brown all over.
- Add the passata, tomato puree, yoghurt and salt and pepper, and mix well. Bring to a bubble, then reduce to a simmer and cook for 30 minutes.
- Add the almonds, coconut and garam masala, and cook for a further 10 minutes.
- Serve with chopped banana, red onion and coriander on unbuttered crumpets.
- It's only a matter of time before the people of Mumbai are claiming this as their national dish.
The curry
The crumpets
OTHER NOTES
Please use free-range chicken. It’s not only egg-laying hens that dislike being cooped up in tiny filthy cages 24 hours a day.
