Chicken Ruby

Name: Chicken Ruby
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp Coriander Seeds; 1 tbsp Cumin Seeds; 1 tbsp Fennel Seeds; 1 tbsp Fenugreek Seeds; 1 tsp Nigella Seeds; 1 tsp Mustard Seeds; 1 tsp Peppercorns; 1 Cinnamon Stick; 5 Cloves; 5 Cardomon Pods (Seeds only); 2 tbsp Sea Salt; 2 tbsp Turmeric; 2 tsp Paprika; 2 tbsp Garam Masala; 1 tbsp coconut oil (or any cooking oil); 2 Onions; 4 Garlic Cloves; 4 cm Ginger; 1 1/2 Lemon (Juice); 3 tbsp Tomato Puree; 1 Tinned Tomatoes; 1 Tin Coconut Milk; 1 Whole Chilli; 1/2 Butternut Squash; 4 Chicken Legs; 100 g Greek Yogurt; Handful Coriander

hungry_holmes @cook_9354346

Curry has to be up there with my favourite foods and is a definite go to dish when the Mrs. is away as she's not the biggest fan. I love nothing more than an Indian inspired feast; a rich, medium spiced curry with deep, balanced flavour, fluffy rice, with some bread and a few snacks and I cooked up a great one recently when a friend visited...

hungry_holmes @cook_9354346

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Ingredients

4 servings

1 tbspCoriander Seeds
1 tbspCumin Seeds
1 tbspFennel Seeds
1 tbspFenugreek Seeds
1 tspNigella Seeds
1 tspMustard Seeds
1 tspPeppercorns
1Cinnamon Stick
5Cloves
5Cardomon Pods (Seeds only)
2 tbspSea Salt
2 tbspTurmeric
2 tspPaprika
2 tbspGaram Masala
1 tbspcoconut oil (or any cooking oil)
2Onions
4Garlic Cloves
4 cmGinger
1 1/2Lemon (Juice)
3 tbspTomato Puree
1Tinned Tomatoes
1 TinCoconut Milk
1Whole Chilli
1/2Butternut Squash
4Chicken Legs
100 gGreek Yogurt
HandfulCoriander

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Steps

1

Take the 10 first ingredients (all whole spices) and place them in a dry, heavy based pan that can go in the oven. Place over a low heat and warm the spices through until the seeds start popping
2

Tip into a pestle & mortar (or a spice grinder) and add half of each of the next four dry ingredients, and grind into a fine powder- if you like some seeds in the curry leave a little course.
3

Finely dice the onions and fry in the coconut oil over a low heat until they begin to caramelise- add a touch more oil if necessary but try to keep this to a minimum. When the onions are browning and the oil begins to seperate from the onion add half of the ginger and garlic (both grated) and fry again until the oil begins to seperate.
4

Add in the ground spices, mix into the onions and cook over the low heat until the oil seperates again. Squeeze in half the juice of a lemon to deglaze the pan and add the tomato puree, cook this out for a couple of minutes.
5

Add in the tinned tomatoes, coconut milk and whole chilli and bring to a low summer, cooking for around 20 minutes. At this point check for seasoning and adjust if necessary.
6

Peel and chop the squash into inch sized chunks and add to the curry. Simmer for another 40 minutes to an hour and check heat levels. If a little hot, sweetness or acidity will help to balance it out but if you like a bit more spice then add some dried chilli
7

To prepare the chicken, remove the skin if still on, cut off the knuckles, crack the other joint and make some deep scores in the meat.
8

Mix the remaining ginger, garlic, lemon juice and spices to the yogurt and add the chicken before placing in a large food bag. Leave to marinade for at least 1 hour but overnight is best.
9

I would suggest doing all of this at least a day before you want to eat- the curry spices will become richer and more balanced, whilst the chicken will tenderise and take on the marinades flavour.
10

To finish the cooking, remove the chicken from the marinade and wipe of the excess. Seal the chicken in a hot pan or on a grill plate before adding to the curry sauce. Cook in a hot oven for an hour and add some freshly chopped coriander before serving.