Leftover Cockerel Curry
Ingredients:

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  • PASTE

  • 2 medium red onions

  • 3cm piece of ginger

  • 4 large garlic cloves

  • large bunch of coriander - keep 1 tbspn for decoration

  • 2 green chillies

  • 1 red chilli

  • 1 tspn sugar

  • large pinch salt

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  • DRY SPICE MIX

  • 1 tbspn fennel seeds

  • 2 tbspn cumin seeds

  • 2 tbspn coriander seeds

  • 1/2 tbspn peppercorns

  • 1 cardamon pod

  • 1/2 tbspn kashmiri chilli powder

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  • Approx 400g leftover cockerel

  • 2 tbspn veg oil

  • 1 tin whole peeled tomatoes

  • Rice, lime wedges and natural yoghurt to serve.

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Preparation time: 20 Minutes
Cooking time: 1 1/2 - 2 hours
Serves:
Preparation method
  • Pre-heat the oven to 150.
  • Dry fry the spices until gently warmed then pulse/grind to a powder.
  • Blitz together all the paste ingredients until smooth, then add to the dry spice mix.
  • Fry the mixture in the vegetable oil for 5 minutes in a large casserole dish with a tight fitting lid.
  • Place the tinned tomatoes into a bowl and mush together with your hands - removing any tough centres.
  • Season and mix together
  • Add the tomatoes to the casserole dish and fill the empty tin with water, add this to the dish also.
  • Place in the pre-heated oven or gently simmer on the stove for 1 1/2 - 2 hours or until thickened and darkened in colour.
  • Once the sauce is cooked add the shredded leftover cockerel and cook through.
  • Sprinkle with the chopped coriander and serve with rice and a wedge of lime and natural yoghurt.