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!