New Zealand Chicken Curry is a traditional New Zealand recipe for a classic chicken curry made with a home-made spice paste including coconut with red onions, garlic, ginger and curry leaves. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: New Zealand Chicken Curry.
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Ingredients:
75g desiccated coconut
2 cinnamon sticks
2 star anise
3 whole dried red chillies
1 tsp black peppercorns
2 tsp fennel seeds
3 tsp coriander powder
1/2 tsp of chilli powder
2 tsp turmeric powder
½ tsp salt
5 tbsp vegetable oil
3 red onions, finely chopped
4 garlic cloves finely chopped
2 tsp fresh ginger, grated
6 tbsp fresh curry leaves
8 tomatoes, finely chopped
500g of boneless chicken thighs (skin removed)
200ml water or chicken stock
1 small bunch of fresh coriander, finely chopped
squeeze of lemon
1 green chilli, finely chopped
Method:
Place a pan over low heat and use to gently toast the coconut until evenly golden brown. Turn the coconut onto a plate then return the pan to the heat and use to toast the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds. Cook for 3-4 minutes, then add the ground coriander and chilli powder and stir for a minute. Add 100ml of water to form a paste and cook for 2 minutes.
Remove the cinnamon sticks, star anise and whole chillies and set aside for later. Add the toasted coconut, turmeric and salt to the pan. Turn everything into a spice grinder or mortar and grind to a smooth paste.
Return the pan to the heat, add the oil and use to fry the garlic and ginger for 2 minutes. Increase the heat, add the curry leaves and cook for 1 minute, until blackened.
Now stir in the tomatoes and add the spice paste then return the cinnamon stick, star anise and chilli to the pan and cook for 5 minutes, stirring until you end up with a smooth paste and the oil starts to separate.
This recipe makes two batches of the curry blend, so take half and store it in the refrigerator for a few days (or in the freezer for a few months). Add the chicken to the sauce remaining in the pan and cook, covered, for 10 minutes.
At this point stir in the water (or stock). Bring to a simmer and cook, uncovered, for a further 5-10 minutes, until the chicken is cooked through and tender.
Remove and discard the star anise and cinnamon then stir through the lemon juice and green chilli. Scatter over the coriander (cilantro).
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