Uma's Chicken Curry using Lodge Cast Iron
SERVES 4- 6 PEOPLE PREP 15 MINS COOK 45 MINS
INGREDIENTS
1 whole chicken cut into smaller pieces
1 lemon, juiced
2 red onions, diced
2 tomatoes, diced
8 garlic, crushed into paste
4 cm ginger, crushed into paste
5 bay leaves
6 dry curry leaves
10 fresh curry leaves
8 dry chilies
2 tsp cumin seeds
10 cardamom seeds
10 fresh curry leaves
1 tbsp turmeric powder
2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp chicken stock powder
3 tsp garam masala powder
6 whole bird eye chilies
4 tbsp vegetable oil
Coriander leaves, to garnish
Salt & Pepper to taste
METHOD
1. In a cast iron Lodge pan, heat vegetable oil on a medium heat. Add bay leaves, cumin seeds, cardamom seeds, curry leaves and dry chilli. Fry it for a few seconds.
2. Add chopped red onions and stir for a few minutes until fragrant.
3. Add ginger and garlic paste and continue to stir until mixture begins to cook and caramelised.
4. Once the onion turns golden brown, turn down the heat to low.
5. Add turmeric powder, red chilli powder. Mix well and stir for about 1 minute.
6. Add lemon juice to the chicken and add the chicken to the pan. Season with salt.
7. Mix well and turn the heat to medium flame.
8. Add cumin powder, coriander powder, garam masala powder. Mix and combined well.
9. Add tomatoes, bird eye chilli, chicken stock powder and 2 cups of water into the cast iron pan. Mix for about 2 minutes.
10. Put a lid on and let it simmer for 10 minutes under medium heat.
11. Season with salt and pepper and reduce again, with the lid open for another 10 minutes until the broth start to thickens a little.
12. Garnish with coriander leaves.
13. Serve with garlic naan and cooked basmati rice.
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