The Delia Project (#43): Chicken with Whole Spices

The Delia Smith Project: Chicken with Whole Spices

When we lived in England, we ate curry once a week. These days, it’s more like once every other month. I love curry, but the Indian restaurants in Switzerland are very different than in the UK, so when we want something authentic-ish, we have to make it ourselves.

That said, the Munchkins’ tastebuds aren’t accustomed to spicy, so we have to tone it down a little. I did change this recipe to leave out the red chilli peppers; still they complained about the curry sauce on their chicken skin! Can’t win.

There’s a little prep work involved with this chicken, but not too much. A couple of hours before cooking, the chicken is basted with a paste of garlic, ground ginger and turmeric. At cooking time, the chicken is firstly baked with this spice mixture while you prepare the spice sauce – cumin seeds, coriander seeds and cardamom pods are toasted and crushed, onions are fried and yoghurt is added to make a sauce. This is then cooked with the chicken for the remainder of the time.

I thought it was tasty and that was leaving out the green pepper (no one eats it) and the chilli peppers (too hot for sensitive tastebuds). I think this would also work with coconut milk instead of the yogurt; I might try that next time!

Find the Chicken with Whole Spices recipe on the Delia Online website.


2 thoughts on “The Delia Project (#43): Chicken with Whole Spices

    • Actually, he’d eaten too much at lunch time to have much of an appetite! At least I have some leftovers for my lunch tomorrow 🙂

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