Chicken Drumstick Curry with Potatoes
By Hamida Rahman
INGREDIENTS
- 8-10 chicken drumsticks (skin off)
- 1/2 tsp methi (fenugreek) seeds
- 1 and half large onions (finely chopped)
- 1 heaped tsp garlic (grated)
- 1 heaped tsp ginger (grated)
- 2 medium tomatoes (chopped)
- 4 bay leafs
- 5 cardamom pods
- 2 medium sized cinnamon sticks
- 1 star anise
- 2 heaped tsp Bolts brand mixed curry powder
- 1 tsp Rajah brand mixed curry powder
- 1/2 tsp tumeric
- 1 and half tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp salt
- 4-5 whole green chillies
- Handful of finely chopped coriander
- 3 or 4 medium sized potatoes peeled and halved
- Cooking oil (3-4 tbsp)
- 1 cup of cold water
METHOD
- Before you begin to cook, make sure your chicken is washed and drained (don’t forget to wash your hands thereafter), and that all your prep is out of the way. Grab a small bowl and put in all the ground spices from the ingredients list so you may throw them in when needed.
- In a deep pan, heat up your cooking oil. Add your whole spices along with the methi/fenugreek seeds.
- Next, put in your garlic and ginger. When you find the garlic and ginger slightly browning, add in the onions, tomatoes and salt. Give it a good stir. Cover and let it cook on a low heat until the tomatoes have cooked down, and the onions have broken down and seperated from the oil. Add a little water if you find the base becoming too dry or sticking.
- Now grab the little bowl with all your ground spices and add it to the onions. Give the spices a good stir otherwise your curry may become grainy. Add a little water if the spices begin to stick. You want to fry off the raw spices in the onion mix for a few minutes on a medium heat whilst constantly stirring. Mash up the onions to break down the onions further for a smooth paste. When you see the oil separating on the corners, it’s time to add the raw chicken.
- I find that chicken drumsticks do not take long to cook at all and the potatoes take a little while so I add them in together. Add the chicken and potatoes into the spices and cook over a medium heat uncovered for about 5-7 minutes. Next add 1 cup of cold water to the curry. The oil should rise to the top. Give the curry a good stir and cover. The curry will cook for 30-40 minutes on a medium heat before the chicken and potatoes are cooked through. Make sure you stir the curry every now and then, and add a little more water if it seems to dry out too quickly.
- Towards the last 5 minutes and before you take the curry off the heat, add in your whole green chillies and chopped coriander for an amazing fragrance and flavour. You may slice the chillies in half for extra spice. It’s worth allowing the curry to rest for 5 minutes so the oil rises to the top giving the curry a lovely distinct colour.
- Serve with rice, naan or chappatis.
Hamida Rahman, 22, East London
Cooking has always been a natural passion of mine from a young age. Funnily enough, I didn’t enjoy my mum’s cooking growing up, unless it was for a dinner party. So me being me, I thought I’d try to do it better and taught myself to cook. My mum would always find me experimenting with the few ingredients I would have available at home.
Watching cooking shows after school was a downtime for me between revision for exams. As I got married at 19 and became a mother at 20, I felt that every dish I cooked had to be made with love, because it was to be eaten by those that are special to me. Especially my young daughter who is a reflection of me. I wouldn’t feed my family a dish I wouldn’t be proud or happy to eat myself.
I am and always have been my biggest critic. But my little girl has always been the motivation behind my page @raracooks on instagram. One day I would love to pass on my recipes to her.
For now, I am happy to share them with you all. So please enjoy them. With love… Hamida x
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