| Duck & Vanilla Curry |
Delicious and very different
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| 2 medium onions, peeled and chopped |
| 3 cloves of garlic, peeled |
| 2.5cm ginger, peeled and chopped |
| 500g pineapple, peeled, cored and finely chopped, drained tinned pineapple can be used instead of fresh |
| 2-3 long thin red chillies stem & seeds removed |
| 3 tbsps oil or ghee |
| 1kg Thighs and drumsticks of chicken or duck |
| 1 vanilla pod, chopped into small pieces |
| 4 black or green cardamom, crushed |
| 1 tsp cumin, roasted and ground |
| 1 tsp Nigella, roasted and ground |
| Salt |
| 300ml coconut milk or water mixed with 4 tbsps of yogurt |
| 3-4tbsps coriander or dill for serving |
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Method
1. Place the onion, garlic and ginger and chilli in a food processor and process into a smooth paste.
2. Rub the paste into the poultry pieces and marinade for at least 2 hours.
3. Heat the ghee or oil in a heavy braising pan add the vanilla and fry for a minute or so until the vanilla starts omitting a pleasant smell add the poultry pieces with the marinade, the pineapple, half the amount of spicing and the coconut milk.
4. Bring to the boil, reduce the heat to minimum and simmer gently for about 45 minutes or until the chicken is tender add the rest of the spices and cook for a further 5 minutes.
5. Serve with Basmati rice a little extra chopped vanilla and coriander for decoration.
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