ROBS INDIAN CURRY

CHICKEN CURRY ON A SPICED POTATO CAKE WITH RIATA


INGREDIENTS

Canola oil
1 X Handful of Fresh curry leaves
6 X Cloves
Cinnamon bark (The size of your little finger)
1 X Star Anise
1 X Onion finely chopped
1 X Tablespoon of Ginger finely chopped
1 X Tablespoon of Garlic finely chopped
1 X small punnet of Tomato paste
2 X Cans of chopped tomato's
1 X Tablespoon of sugar
1 X Teaspoon of hot chili powder
1 X Tablespoon of coriander powder
1/2 a Tablespoon of cumin powder
1/2 a tablespoon of Garam Masala powder
800g of Chicken thighs (boneless) diced
1 X Cup of fresh coriander
150 ml coconut milk

POTATO CAKE

3 X Large agria potato's
1 X Teaspoon of mustard seeds
1 X Teaspoon of cumin seeds
1 X small onion
1 X heaped teaspoon of Garlic
1 X heaped teaspoon of Ginger

RIATA

200ML of natural yogurt
2 X Tablespoons of finely diced cucumber
1/2 a cup of coriander

METHOD

Fry cloves star anise and cinnamon in a little oil then add curry leaves
Fry chicken peices in the fragrant oil until sealed and set aside
Sweat onion and add ginger and garlic
Add tomato puree and simmer for 2-3 minutes
Add the chicken pieces that you previously reserved
Add tomatoes and sugar
Add cumin and coriander powder chili powder and garam masala
Simmer with lid on for 20 minutes
Simmer with lid off for 20 minutes until sauce has thickened
Finally add coconut milk and chopped coriander

Potato Cake

Dry fry mustard seeds and cumin seeds for a couple of minutes and set aside
Sweat onions then add ginger and garlic and add dry fried spices
Boil potatoes until only just cooked and add to spiced onions
Add curry leaves
Season

Mould into a cookie cutter and stack with chicken curry then drizzle with riata around the plate!