The Shed

Chicken was never my first choice for a curry, until I ate this!! This recipe is so good that it has been my favourite self cooked curry for several years, ever since it was taught to me by an Indian lady who showed me how to make it – thanks Lena!!.

I’ve made it over 150 times and it is always the GUARANTEED curry I cook for friends and visitors.

Click here for the  Recipe and Instructions -INDIAN CHICKEN LEGS  which are also included further down.

This recipe has very moderate Chilly heat, depending on the number of Chillies added. It can be made quite mild by reducing the paste to one spoonful and not adding any green chillies.

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Here’s the recipe, as per the downloadable PDF, updated to match the video February 2012

This recipe is for 12 ‘Chicken Lovely Legs’ from the Woolworths deli.

1 Chilli for normal curry, 4-8 for hotter curry and add chilli powder for true Vindaloo heat!

Indian Chicken Legs Curry  (12 legs, 2 or 3 per serve)

Ingredients

Chicken legs – 2 or 3 per person

3 green chillies longer and fatter than mans fingers, chop or blend

1 tin of tomatoes

1 Large Spanish Onion finely chopped

8 cloves garlic chopped or blended

Ginger paste in tubes or jars or freshly grated

Tomato Paste 2.5 tabs or equivalent sachets

Yoghurt one small 250ml tub or half big tub

1 Tab Turmeric mixed to a paste – add to yoghurt

Spicez Chicken Curry mix 3.5 Tabs or 2-3Tabs of Maharajas Vindaloo Paste. Use Sharwoods or Pataks, but they’re not as good in this dish.

1 Lime

Sea Salt to taste

Add chilli powder for a hotter dish. I add 3Ts of chilli powder for 6 legs, which I put in a separate pot, 30 mins before end of cooking.

Preparation

Mix equal yoghurt and water in jug, add one Tab Turmeric.

Chop garlic and Chillies.

Cooking  in electric frypan –

Saute Onion in Oil, Butter or Ghee (I use Olive oil) until light brown and sweet- 20-30mins. Leave lid on so they don’t dry out, low heat.

Browning  heat on 7 or 8 out of 10. This will take approx 8-10 mins

Add 2-3 Tabs Butter, mix in with onions and then add chicken legs. Lightly brown one side and turn over, then add tin of tomatoes. Stir around. Turn every 60-120 seconds. Keep lid on to prevent splatter.

At 6-7 minutes add Chilli, Garlic & Ginger – add more oil if too dry.

After Browning

Tilt frypan, let oil run to one end, add more if not enough and add spice mix to oil. Mix spice and oil 10-15 seconds then coat chicken with spicy oil. Add Yoghurt/Water mix as soon as possible to prevent spices burning or losing aroma. Stir thoroughly for even coating.

Add Tomato paste, squeeze juice from lime and stir. Add water to half or 2/3rds height of chicken legs. Stir.

Simmer, Firm then Gently

Put lid on, set temperature to a firm simmer. Turn legs/stir/baste/Add water as necessary. After 30-45mins turn down to low simmer.

Ready – 2-3 hours

A sign that the curry is ready is red sauce floating on top

Chicken is ready when its easy to detach a piece from the leg.

Before serving check amount of sauce – add water if needed,

Sprinkle 1 teaspoon dried coriander flakes all over, final stir

Add enough water so the sauce is at least half height on the legs, some water will evaporate and thicken the sauce back to the correct consistency so, without thinning the sauce too much, it is better to get as much of the chicken leg submerged as possible.

Put frypan lid on, Set temperature to a firm simmer, around 2 on my Electric frypan. Turn legs/stir/baste/Add water if necessary.

Once the ingredients have cooked together they will have blended and the curry will look whole. This depends on the simmer temperature set – it usually takes 60-90 mins for me. At that point I adjust the temperature to a light simmer and begin to reduce the liquid until it is the right thickness for a sauce. Red oil should be floating on the top.

Ready – 3 hours

Before serving check amount of sauce – add water if needed,

Sprinkle 1 teaspoon dried coriander flakes all over, final stir

http://shed.robhealey.com.au/cooking/basmati-rice/  is my way of cooking Basmati Rice

and

http://shed.robhealey.com.au/cooking/pappadum-microwave/ is how I cook Pappadums in the microwave

I usually cook 12 legs and freeze whatever is leftover in one and two man servings. Most curries taste better after freezing, but this is the one curry that I find just as good fresh.

ENJOY!!!