- 1/4 cup ghee
- 2 pounds boneless, skinless chicken breasts, sliced
- 2 onions, chopped
- 3 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chopped fresh chili
- One 13-ounce can tomatoes
- 1 cup stock
- 2 cups unsweetened coconut cream
- 1 green bell pepper
- 8 ounces cauliflower
- 3 Asian (lady finger) eggplants
- 1 tablespoon chopped fresh cilantro
- 1 sheet store-bought puff pastry
- 1 teaspoon milk
- Three Accompaniments:
- 1 small green cucumber
- 1/2 cup yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon cilantro
- 2 small tomatoes, finely chopped
- 1 tablespoon lime juice
- 1/3 cup chutney
Preheat the oven to 450 degrees F. Heat 3 tablespoons of the ghee in a large frying pan, add the chicken in batches and cook, stirring, over a high heat until the chicken is golden brown; remove from the pan.
Reheat the pan with the remaining ghee, add the onions, garlic, ginger, spices and chili and cook, stirring, until the onion is soft and the spices are fragrant. Add the undrained tomatoes, stock and coconut cream and bring to a boil. Chop the vegetables and add. Simmer, uncovered, for about 20 minutes, or until the vegetables are tender and the sauce is thickened. Return the chicken to the pan and simmer until the chicken is tender. Stir in the cilantro.
You will need 4 ovenproof 2-cup-capacity serving dishes. Cut 4 rounds of pastry large enough to fit the tops of the dishes. Divide the curry mixture among the dishes. Lay the pastry on top of the dishes and brush lightly with the milk. Place the dishes on a baking sheet and bake for about 10 minutes, or until the pastry is well puffed and golden brown.
Finely chop the cucumber, combine with the yogurt and mint and mix well. Chop the cilantro and combine with the tomatoes and lime juice in a bowl. Mix well.
Serve the yogurt mixture, tomato mixture and chutney in separate bowls.
Serve the chicken curry immediately with the three accompaniments.
The curry and accompaniments can be made a day ahead. Reheat the curry in a pan until hot before topping with pastry and completing.
*Ghee is clarified butter.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
1010 calories; 52g total fat; 163mg cholesterol; 525mg sodium; 80g carbohydrates; 21g fiber; 63g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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