Fine tuned over many years in the back of some of Toronto's best restaurants, Rodney's famous chicken curry is a kitchen-staff favourite. And with it's layers upon layers of rich flavour, it's easy to see why!
5-6 cloves garlic
3 fresh, long Thai chilies
2 shallots, peeled and very coarsely chopped
2 bulbs lemongrass, smashed and coarsely chopped
1 large (1-in. diameter and 1/4 inch thick) piece fresh ginger root, peeled
4-5 toasted cardamom seeds, pods discarded
4-5 curry leaves
2 tsp turmeric powder
1 tsp coriander seeds
4 fresh tomatoes, chopped, or 1 large can of whole organic tomatoes
100 mL clarified butter or ghee
2 large onions, thinly sliced
1-1.5 kg bone-in chicken legs (skins removed)
200 mL chicken stock
200 mL coconut milk
2 tbsp soy sauce or 1 tsp fish sauce
1 tbsp organic honey
1 cinnamon stick
2 cups of fresh spinach
1 cup fresh blanched or frozen organic peas
100 mL Greek yogourt
4 tbsp chopped cilantro
- Chop garlic, Thai chilies, shallots, lemongrass, ginger, cardamom, curry leaves, turmeric and coriander seeds in a food processor. Add tomatoes, pulse to somewhat-fine consistency.
- Heat clarified butter in a large skillet or sauté pan over medium-high heat, then add puréed curry mixture. Cook for approximately 30 min on medium, until fragrant and caramelized.
- Add sliced onion and cook until onions are transparent and tender, about 5 min longer.
- Add chicken and sauté until slightly golden.
- Add stock, coconut milk, soy sauce, honey and cinnamon stick. Bring to a boil, stirring well. Reduce heat to medium-low and simmer, covered, stirring occasionally until chicken is tender (about 30-40 minutes). Remove cinnamon stick and discard.
- Remove chicken; set aside and keep warm. Add spinach and peas, simmer for 2 min.
- Stir in yogourt and cilantro and add chicken back in. Serve over rice with raita.