Rukmini Iyer’s quick and easy recipe for black pepper and bay leaf chicken curry
This is a lovely weeknight curry that, thanks to the dash of single cream to finish, also feels rich and indulgent. I must admit to buying ready-diced free-range chicken to cut the prep time down even further. If you have a few handfuls of spinach in the fridge, you could definitely chuck that into the pan to wilt in the last couple of minutes of cooking, not least to add a plant point.
Black pepper and bay leaf chicken curry with tomatoes
You could serve this with flatbreads, if you prefer.
Prep 10 min
Cook 30 min
Serves 2
3 garlic cloves, 2 peeled and grated, 1 left unpeeled
200g brown basmati rice
2 tbsp neutral oil, plus extra for the rice
Salt
1 cinnamon stick
4 cloves
4 green cardamom pods, bashed
2 bay leaves
1 large red onion, peeled and finely diced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp crushed dried red chillies
1 tsp black peppercorns, finely ground (I do this in a mortar)
300g chicken breast, cut into roughly 4cm pieces
5cm piece fresh ginger, peeled and grated
250g vine cherry tomatoes, halved
100ml single cream
Juice of ½ lemon
First, make the rice. Pop the whole garlic clove and rice in a large saucepan, cover with plenty of just-boiled water, then bring to a boil. Cook for 25-30 minutes, until the rice is cooked but still a little al dente. Drain well, rinse if you need to, then stir through a little oil and salt, if you wish.
Meanwhile, put the oil in a large frying pan on a medium heat, then add the cinnamon stick, cloves, cardamom and bay, and stir-fry for 30 seconds. Add the chopped onion and cook, stirring occasionally, for seven minutes, until golden brown.
While the onion is cooking, mix the turmeric, cumin, chilli, ground peppercorns and a teaspoon of salt in a large bowl. Add the diced chicken and toss to coat.
Add the grated garlic and ginger to the onion pan, and stir-fry for 30 seconds. Add the spiced chicken, fry for two minutes on each side, then add the tomatoes and cook, stirring occasionally, for five to six minutes, until they have broken down. Add the cream, simmer for two minutes, then prod the chicken with a spoon – it should be cooked through and break apart easily.
Turn off the heat, spritz with the lemon juice, taste for salt, and serve hot with the garlic rice.
