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Durban Indian Chicken

Sat, 16 October 2021

Durban Indian Chicken

Chef Dean Diplock from Breaffy House Resort is in the Ireland AM kitchen this morning.

(serving suggestion Pilaf rice, sambal, mango pickle, fruit chutney and flat bread)                                                                        

                                                                                                    

ingredients:                                                                   

1 kg Chicken Oyster Thighs (trimmed of excess skin and fat)                                                                           

2 cup Onion (Finely chopped)                                                                                 

100 ml Vegetable Oil                                                                                 

2 tbsp. Ginger                                                                             

2 tbsp. Garlic                                                                               

1 tbsp. Sugar                                                                              

500g Tomato Pasata or 1 Tinned Chopped Tomato                                                                                                                                                                  

2 Dried Chilli (optional)                                                                              

100g Tomato Paste                                                                                   

1 cube Chicken Bouillon                                                                            

1 tsp. Salt                                                                                    

2 stalks Curry Leaves                                                                                

500g Potatoes Peeled & large diced or small baby potatoes peeled                                                                                

25g Coriander Leaf, chopped                                                                                  

Water as needed to prevent burning                                                                       

Garnish (Coriander Leaves)                                                                                    

                                                                                                    

For the Masala:                                                            

1/2 stick Cinnamon Whole                                                                        

2 Bay leaves                                                                               

2  tsp. Cloves                                                                              

1 tsp. Green Cardamom Seeds                                                                               

1 tsp. Black pepper corns                                                                          

1 tsp. Fenugreek Seeds                                                                            

1 tsp. Fennel                                                                               

1/4 piece Nutmeg                                                                        

2 Star Anise                                                                                

2 tsp. Coriander Seeds                                                                             

2 tsp. Cumin Seeds                                                                                   

1/4 tsp. Mace                                                                              

                                                                                                    

Ground Spices:                                                                           

2 Tbsp. Chilli powder                                                                                 

1 Tbsp. Turmeric                                                                         

                                                                                                    

                                                                       

method:                                                          

1.  In a thick bottomed pot, on a medium to high heat, brown your chicken in oil                                                                           

2.  Remove the chicken and reduce the heat, sauté your onions in the remaining oil until translucent.                                                                                 

3.  At the same time, toast your spices for your masala on a medium to high heat.                                                                        

4.  Move your spices around so as not to burn, but when they release their perfume smell and are nicely toasted, they are ready to grind.                                                                          

5.  Place all the cooked spices in a grinder and grind into a fine powder. Mix with the chilli powder and turmeric                                                                         

6.  Add ginger, garlic & tomato paste to the onions and cook for a few minutes. Add a little water to loosen the onions from the pan and prevent burning.                                                                                  

7.  Add your homemade masala and cook for a few minutes. Add the tomato paste and tomato pasata or tinned tomato, sugar & bouillon & cook for 15 minutes                                                                         

8.  Now mix in your coconut milk, curry leaves and dried chilli (optional), potatoes and submerge the chicken thighs in the sauce.                                                                           

9.  Cover and bake in a preheated oven at 180? C degrees for 45 minutes to an hour. It may take a little longer                                                                              

10.  Check after 45 minutes to see if the potatoes have softened and the chicken has cooked through to 75? C (use a food probe)                                                                         

11.  If it is not cooked, return to the oven and continue to cook until potatoes are soft and the chicken is cooked.                                                                               

12.  If the sauce is too watery, you can return to the stove and simmer with the lid off to thicken the sauce. Stir in the chopped coriander leaf.                                                                          

13.  Serve with steamed rice, sambals, flat bread and garnish with fresh coriander leaf                                                                                     

                                                                                                    

 

 

nd garnish with fresh coriander leaf                 

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