Preparation time: 10 minutes
Cooking time: 25 minutes
This is a traditional curry recipe, not one you’ll find in an Indian restaurant. Mum's Curry is a rich, full-flavoured dish, packed with spices that are perfectly tempered by coconut. The final ingredient of peanut butter might sound unusual, but the subtle difference it makes to this curry is what makes it a firm favourite.
It’s the traditional Parsi curry that mum would cook for us on a Saturday night. Perfect with either chicken pieces, kofta (spiced-up meatballs) or prawns and served on plain basmati rice with a simple kachumba side dish.
Mum's Parsi Curry (serves 4)
- Lightly fry the contents of the spice kit in one tablespoon of ghee (or oil) for two minutes.
- Add 300g of chicken and brown with the spice.
- Stir in 400g of chopped tomatoes (blended if preferred).
- Add 100g of chopped, par-boiled potato (optional).
- Add 150ml of boiling water, 200g of creamed coconut and 200ml of coconut milk.
- Bring to the boil, add 2tbls of smooth peanut butter.
- Leave to simmer for 20 minutes or until the chicken is thoroughly cooked.
(As an alternative to chicken you can try this with meatballs, or a range of vegetables).
Curry powder, garlic, coconut, ginger, turmeric