A few weeks ago, I went to stay with my friend Sophie in Sheffield. Sophie is one of my oldest friends — we met in sixth-form when I was 16, spent two years studying in a library together with four of our other friends and then stayed in touch through university. Now she’s a bloody doctor with a proper house and everything. But she’s not only a reminder of how far behind I am in life compared to my friends, she’s also a lovely person.
And a damn good cook.
Just before I left, she and her boyfriend Joe served me the most amazing curry. Joe was fretting that it was burnt, but it wasn’t, it simply had the most amazing smokey flavour to it. I could have quite happily eaten the whole pot to myself.
This is my attempt to replicate that amazing curry. I’ve added more vegetables to it, because that’s just what I do, but aside from that I think it’s fairly accurate. It takes a while to make, but it’s worth it — cooking the chicken like this means that by the time you get round to eating it it’s so soft and moist that it literally falls off the bone. Genuinely incredible.
- 2 chicken legs, cut into thighs and drumsticks
- 2 courgettes
- 400ml carton passata
- 3 garlic cloves
- 1 red onion
- 1 can chickpeas
- Curry powder
- Preheat oven to 200C
- In a heavy-bottomed casserole dish suitable for the oven, fry the sliced red onion and the garlic for 5 minutes until soft
- Add the chicken and brown for 2-3 minutes on each side
- Pour in the sliced courgettes, the drained chickpeas and the passata. Add a chicken stock cube to the empty chickpea can, fill it with boiling water, swill and add to the pot
- Add salt, pepper, ½ tbsp of curry powder, ½ tsp of ginger and ½ tsp of turmeric. Stir well to combine
- Put in the oven, covered. Leave for 2 hours. Check every 30 minutes, stirring and topping up with water as necessary