Chef Guru's Chicken Curry
Being a family, this GoldDust garam masala had a place in our little kitchen long before it was given a name or poured into a bottle - it was, and is, the staple ingredient in both our big, show-off dinners for fleeting visitors and our more intimate meals, made just for us.
We thought we'd give you the secret to a much-loved dish by Chef Guru (aka Dad) - it brings a British favourite back to its real roots with earthy dried fenugreek and some final touches of GoldDust to accent the dish with India's finest flavours. We hope you enjoy it as much as we do.
If you've got some time on your hands and want to save some in the future, you can make the tomato and onion base for the curry days in advance. Just heat some oil and fry the onions for around 15 minutes, or until they really start to brown (without burning!). Add in your tomatoes (either canned or fresh), stir and cook for a further ten minutes. When you're ready, take it off the heat, add a glass of water and blend it to a thick and viscous consistency (you can stretch it out with water whilst you cook your desired dish, as and when). Keep this air-tight in the fridge for up to 5 days and you're good to go!
The Full Recipe
- Add oil to a heated pan, on a medium heat. Once the oil is ready, add chopped onions - salt and sauté until they start to brown. Then, stir in garlic, ginger and green chilli paste. Keep stirring, don't let it burn!
- Add chicken pieces and cook until sealed (let's not rush this bit).
- Stir in tomatoes and all your spice powders, except our special one. Turn down the heat a little and add your fenugreek leaves with a good squeeze of tomato puree. Once it starts simmering, finally add your GoldDust garam masala and double cream.
- Turn off the heat, put on the lid and allow a few minutes for the GoldDust's aroma and taste to release into your curry.
When serving, sprinkle some fresh coriander leaves on top and dig in with some naan, rotis or rice!
If you want to get authentic, add some kachumber or some finely sliced raw onions on the side with a dollop of yoghurt (dairy or coconut) to embrace the Indian culture of Ayurveda: creating a balance of flavours and temperatures to give yourself the best experience possible with your delicious labour of love.