I am still in my curry crazy frenzy and I have now been through a few. I must tell you now though, I still don’t think anything comes close to South African Cape/Malay style curries. I came across a Jamaican style curry at a Camden takeaway, and I must admit, I would have never put chicken and thyme together but realise they were made for each other. Yes, I see you shaking your heads, I have lived a sheltered life, I know I have.
I cannot say I am able to recreate that wonderful taste, but here is my take on that chicken curry with thyme.
To serve 4 to 6
2 to 3 tbsp olive oil
2 tbsp curry powder
500g chicken chopped (breast or on the bone)
1 brown onion diced
2 cloves of garlic
1 inch of ginger (I love this!)
zest and juice of 1 lemon
1 fresh large tomato
2 bay leaves
400ml chicken stock
generous bunch of thyme
1 unchopped scotch bonnet pepper or chopped milder variety
1. Blend together 1 tbsp of the curry powder, onion, garlic, ginger, chilli (scotch bonnet if you can take the heat), lemon juice and zest in a food processor and marinade the chicken pieces in the mixture for 30 minutes.
2. In a hot pan, heat 2 tbsp olive oil, fry remaining curry powder briefly then, remove chicken pieces from marinade, add to pan and brown chicken pieces.
3. Add the onions, ginger and garlic marinade paste and fry for 5 minutes. Add the chopped tomato and allow to break down for 4 minutes.
4. Add the stock, bay leaves and thyme, allow to simmer for 15 to 20 minutes depending on cut of chicken used and portion sizes.
5. Check seasoning then serve with rice or couscous
Ah yes, its curry thyme. 🙂