Martello Chicken Curry Recipe

Marinate the chicken

In a bowl combine yogurt, minced garlic, grated ginger, turmeric, ground coriander, salt and black pepper. Add the sliced chicken and toss to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours).

Sear the chicken

Heat 1 tablespoon vegetable oil in a large heavy skillet or wok over medium-high heat. Add marinated chicken in a single layer (work in batches if necessary) and sauté about 3–4 minutes until the exterior is lightly browned but not fully cooked through. Remove chicken to a plate and set aside; it will finish cooking in the sauce.

Prepare vegetables

While the chicken marinates, slice the red onion, julienne the peppers, cut the carrot into matchsticks, slice the courgette into half-moons and separate/rinse the pak choi leaves and slice stems.

Sauté vegetables

In the same skillet used for chicken, add 1 tablespoon vegetable oil over medium heat. Add the sliced red onion and cook 2–3 minutes until translucent. Add carrots and bell peppers and sauté 3–4 minutes until they begin to soften. Add courgette and the pak choi stems and cook another 2 minutes; add pak choi leaves last and cook 1 minute until wilted. Transfer vegetables to a bowl and set aside.

Build the sauce base

Wipe the skillet if it's too browned, then melt butter (or ghee) with 1 tablespoon oil over medium heat. Add the finely chopped yellow onion and sauté 3–4 minutes until soft. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add spices and tomato paste

Stir in the mild curry powder and ground cumin, cooking 30 seconds to bloom the spices. Add tomato paste and fry 1 minute to remove raw taste.

Deglaze and simmer

Pour in chicken stock, scraping up any browned bits from the pan. Bring to a gentle simmer, then stir in coconut milk and optional cream. Season with 3/4 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice. Simmer gently 5 minutes to thicken slightly.

Finish with chicken & vegetables

Return the seared chicken and sautéed vegetables to the skillet. Stir to combine and simmer 4–6 minutes until the chicken reaches 74°C (165°F) and vegetables are tender but still crisp. Taste and adjust seasoning with salt, pepper or a little extra lemon if needed. Stir in chopped coriander, if using, right before serving.

Cook the rice

Rinse basmati rice under cold water until the water runs clear. Combine rinsed rice, 450 ml water and 1/2 tsp salt in a saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 10–12 minutes until water is absorbed. Remove from heat and let rest covered 5–10 minutes, then fluff with a fork.

Prepare poppadoms

Cook poppadoms according to package instructions: shallow-fry in hot oil about 10–20 seconds each until puffed and crisp, or microwave per package (usually 30–60 seconds) brushing lightly with oil if recommended. Keep warm and crisp in a low oven until serving.

Divide steamed rice between 4 plates or bowls. Spoon the martello chicken curry alongside or over the rice. Garnish with chopped coriander (optional) and serve with crisp poppadoms on the side.