Gourmandises AcademyCooking Classes Cambridge
Gourmandises Academy
This recipe is for 4 people
3 courgettes cut into small pieces
1 chopped onion
4 cloves of garlic
Ginger (the size of a table spoon)
1 TBSP of tomato puree
2 TBSP of hot chicken curry powder (mild, if you don’t like the heat)
4 chicken thighs, cut into pieces, with the bone and skin
200 ml of water
A dollop of creme fraiche
Fresh coriander to sprinkle on before serving
Vegetable oil
I use chicken thighs because they have much more flavour than the breast, with the skin on please! But if you must, use breast.
I know this is not the way they do it in India, but I like to brown my meat for extra flavour. So, in a pan, add two to 3 TBSP of vegetable oil and fry your pieces of chicken until golden brown. Then, add your chopped onion and stir for a minute or two. Crush your garlic and ginger into a paste and add to the mix. Add your curry powder and courgettes and stir. Finally add your tomato puree. Pour your water, stir, turn the heat down and let your curry seemer for half an hour. 10 minutes before the end, add a good dollop of creme fraiche. Springle with fresh coriander before serving. Serve with basmati rice or a gorgeous bit of naan bread.