Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering
Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering is a modern British recipe for a classic curry of leftover chicken, Himalayan balsam seed pods and carlin peas in a tomato base with Madras curry powder that's finished with an oak moss tempering. The full recipe is presented here and I hope you enjoy this classic British dish of: Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering.
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It may sound strange to say this, but I really do look forward to the bounty of early autumn. Amongst the various fruit and nuts, I also gather a generous bag of Himalayan Balsam seed pods. It may be a nasty invasive plant, but the seed pods are good for pickling and making curries. At the same time, the recent heavy rains brought down oak moss from the trees. It’s a lichen not a moss and becomes highly aromatic when heated. It’s ideal for adding aroma to tempering.
Ingredients:
½ onion, finely diced
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 cooked chicken breast, cubed
400g tin chopped tomatoes
50g cooked carlin peas (or your favourite beans) [reserve the cooking liquid]
75g fresh himalayan balsam seed pods
2 dried piri-piri chillies, chopped
2 tbsp hot Madras curry powder
oil, for frying
For the tempering:
2 cardamom pods, crushed
2 dried curry leaves
½ tsp mustard seeds
2 pieces of oak moss
Method:
Heat about 2 tbsp oil in a wok or saucepan. Add the onion and fry for 4 minutes, or until softened. Stir in the ginger and garlic and stir fry with the onion until no longer raw.
Scatter over the chillies and curry powder and stir-fry for 90 seconds to bloom. At this point add the chicken and stir to coat in the spices. Add the himalayan balsam seed pods and stir-fry for 2 minutes (take care during this time as the pods will ‘pop’ so keep the pan as covered as possible).
At this point pour in the tinned tomatoes, fill the tin with the reserved carlin pea cooking liquid and add this to the curry. Bring to a simmer. Add the carlin peas, return to a simmer and cook for 10 minutes, until everything is warmed through.
To finish, heat a small glug of oil in a small pan. As soon as the oil is very hot add the tempering ingredients. The curry leaves will crackle and blacken and the oak moss should release its aroma.
Turn the curry into a warmed serving dish, pour over the tempering and serve immediately accompanied by rice.
