Pigeon Cottage Kitchen

I made this originally with a jar of Gymkhana peanut and sesame chutney I got for Christmas and then used a variation of a chicken curry recipe from my Hoppers Sri Lankan cook book. I added the peanut butter to thicken and add flavour to the sauce and it was so delicious, I made this version from scratch. You can buy curry leaves and lemongrass in mainstream supermarkets these days, pandan leaf is to be found in most Asian stores. I buy those items whenever I find them and freeze them so I can whip up dishes like this any time I like. Serve with a fresh pineapple relish and a steaming dish of yellow rice and everyone will thank you!

• Serves 4 – 6
• 1kg of skinless chicken thigh fillets, each trimmed and cut into 4
• Marinade: 3 tbsps thick Greek yoghurt, 1 tbsp peanuts, 1 tsp sesame seeds, 1 tbsp coconut toddy vinegar or apple cider vinegar, 1 tsp salt, 1 whole red chilli, chopped and de-seeded, 1 tsp brown mustard seeds, 1 tbsp grated ginger, 3 garlic cloves, I tbsp coconut oil, I tbsp water, 1 tbsp lemon juice
• 3 tbsps of rapeseed oil
• 1 large white onion, peeled and sliced
• 6cm cinnamon stick
• 4 green cardamon pods
• 4 cloves
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 tsp chilli powder
• 1 lemongrass stick
• 5cm piece of pandan leaf
• 10-12 curry leaves
• 3 tbsp chopped tinned tomatoes (I use Mutti)
• 250ml chicken stock
• 2 tbsps crunchy peanut butter (I use Whole Earth)
• Pineapple relish: Mix together 1/2 red onion, very finely sliced and soaked in 1 tbsp of cider vinegar with a pinch of salt and sugar, 1/2 ripe chopped fresh pineapple, 1 tbsp finely chopped coriander to finish.

To make…

• First make the marinade. Put all the ingredients except the yoghurt into a jug and blend with a stick blender. Stir in the yoghurt. Place all the chicken pieces in a large bowl, pour over the marinade and combine thoroughly. Refrigerate and allow to marinate overnight, or for a minimum of six hours. Remove from the fridge an hour before you start cooking.
• Preheat the oven to 140C.
• Heat the oil in a large casserole (I use my non-stick lidded aluminium one) and add the cinnamon, cloves and cardomon. Allow to sizzle for a minute or so and then add the onion. Fry until soft and lightly browned.
• Add the lemongrass, tomatoes and ground spices. Stir and cook out for 5 minutes. Add the chicken pieces and all the marinade. Stir, add the pandan leaf, curry leaves and the chicken stock. Bring to a simmer – don’t allow it to boil. Stir in the peanut butter and mix thoroughly. Place on the centre shelf of the oven for an hour and 15 minutes.
• Remove from the oven. Stir and taste the sauce. The chicken should be tender, the sauce should be quite thick and delicious. Add a little more salt and some black pepper, maybe a little chilli powder if it doesn’t seem as spicy as you’d like it. It’s meant to be a mild curry.
• Serve with yellow rice, mango chutney and a fresh pineapple relish.

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