MUM’S CORNISH CURRY

 

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This Recipe Serves 3-4

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Mum’s Cornish Curry: How My Mum Makes It – Episode 10

Welcome to Episode 10 of my How My Mum Makes It series, where I share the traditional South African Indian recipes my mum has been making for years.

This episode is all about Mum’s Cornish Curry which is a hearty, spicy curry made with Cornish chicken, potatoes, tomatoes and plenty of aromatic spices. It’s the kind of curry that fills the kitchen with incredible aromas and makes the perfect family meal.

In South Africa, Cornish chicken refers to a type of chicken with firmer meat than the regular chicken commonly sold in supermarkets. Because of its texture, it needs a longer cooking time to become tender, making it perfect for a slow-cooked curry.

Tips Before You Start

• When cutting the Cornish chicken into pieces, if the feet are included, trim off the tips and discard the nails before washing the chicken.
• Cornish chicken needs time to cook. Unlike regular chicken, it has firmer meat, so allow it to cook slowly until almost tender before adding the potatoes.
• Keep an eye on the curry while it cooks and stir regularly to prevent the spices from catching at the bottom of the pot.
• Add water as needed throughout the cooking process. You want enough liquid to cook the chicken and potatoes while still developing a flavourful curry gravy.
• Don’t add all the water at once. Add it gradually as needed.
• The 5 tablespoons of chilli powder makes this a fairly hot curry. Reduce the amount if you prefer less heat.
• Keep the peeled and halved potatoes submerged in water until you’re ready to add them. This helps prevent them from oxidising and turning brown.
• If you’d like to add peas or eggs (the eggs that come with cornish), add them once the potatoes are halfway cooked and continue cooking until everything is tender.

Mum’s Cornish Curry Ingredients:

Chicken & Vegetables:

• ½ Cornish chicken (approximately 1kg), cut into pieces and washed
• 1 onion, peeled and chopped
• 1 ½ tomatoes, blended
• 2 potatoes, peeled and halved
• ½ cup (125 ml) vegetable oil
• 1 sprig curry leaves
• A few sprigs thyme
• Salt to taste
• 1 tablespoon ginger and garlic paste
• ¼ cup chopped coriander
• Fresh coriander, for garnishing

Whole Spices:

• 1 cinnamon stick
• 2 bay leaves
• 1 alcha (black cardamom or badi elachi)
• 2 star anise
• 1 teaspoon fennel (soomph) seeds

Ground Spices:

• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 ½ teaspoons cumin (jeera) powder
• ½ teaspoon coriander (dhania) powder
• 5 tablespoons chilli powder

Method:

1. Cut the Cornish chicken into pieces and wash the chicken thoroughly. Place the prepared chicken pieces into a bowl and set aside.
2. 
3. Peel and chop the onion.
4. 
5. Peel the potatoes and cut each one in half, poking each one in the middle so they cook through. Place the potatoes into a bowl filled with water to prevent them from oxidizing and turning brown.
6. 
7. Place a large pot over medium-high heat and add the vegetable oil. Add the chopped onion, curry leaves and thyme to the oil. Then add the whole spices: cinnamon stick, bay leaves, alcha, star anise and fennel (soomph) seeds.
8. 
9. Mix well and sauté until the onions are lightly browned.
10. 
11. Add salt to taste and stir through.
12. 
13. 
14. Add the ground spices: turmeric powder, garam masala, cumin powder, coriander powder and chilli powder.
15. 
16. Mix well, allowing the spices to cook in the oil.
17. 
18. Add the ginger and garlic paste and mix through. Sauté for approximately 1 minute, taking care not to let the spices burn.
19. 
20. 
21. Add the Cornish chicken pieces and stir well, making sure each piece is coated in the spices.
22. 
23. 
24. Add the chopped coriander and mix through.
25. 
26. 
27. Cover the pot and cook for 10 minutes.
28. 
29. Remember to stir halfway through cooking so that the chicken and spices don’t stick or burn at the bottom of the pot.
30. 
31. Add the blended tomatoes and mix well.
32. 
33. 
34. Cover and cook for another 5 minutes.
35. 
36. Add water to the pot.
37. 
38. Cover and cook until the chicken is tender. Continue checking the curry while it cooks, stirring regularly and adding more water whenever needed to prevent it from catching. The cooking time can vary, so don’t rely solely on the timing.
39. 
40. Poke the chicken with a knife to check its tenderness. It should be almost soft before adding the potatoes.
41. 
42. Once the chicken is almost tender, reduce the heat to medium. Drain the potatoes and add them to the pot, along with some water.
43. 
44. Cover and continue cooking until the potatoes are soft and the chicken is completely tender.
45. 
46. Optional: If you enjoy peas in your curry, add them once the potatoes are halfway cooked. If your Cornish comes with eggs, add them at the same stage and continue cooking until the potatoes are tender.
47. 
48. Once everything is cooked and the curry has reached your desired consistency, garnish with fresh coriander.
49. 
50. For leftovers: allow the curry to cool before storing.

    Refrigerator: Store in an airtight container in the fridge for 3-4 days.

    Freezer: Place the cooled curry into a freezer-safe airtight container and freeze for up to 3 months.

    To reheat: Thaw frozen curry in the refrigerator overnight, then reheat thoroughly on the stove or in the microwave. If the gravy has thickened, add a small splash of water while reheating.

51. 
52. This is another one of those comforting curries that reminds me that sometimes the best recipes aren’t complicated – they’re simply made with patience, good spices and the knowledge passed down from Mum.