Jungle curry recipe Recipe

Name: Jungle curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp Vegetable oil or corn oil; 5 Cloves; 1 x 2.5cm (1inch) cinnamon stick, broken in half; 2 Black cardamon pods; 0.5 tsp Black peppercorns; 0.25 tsp Fenugreek seeds; 1 Bay leaf; 4 Onions, finely chopped; 1 tbsp Chopped garlic; 1 x 1.2-1.5kg Guineafowl or free-range chicken, skinned and cut into 8 pieces; 1 tbsp Ginger paste (equal quantities of root ginger and garlic crushed to make a paste with a little salt); 2 tsp Salt; 1.5 tsp Red chilli powder; 1 tsp Red chilli flakes; 1 tsp Ground cumin; 1 tsp Ground coriander; 4 Tomatoes, chopped; 120 g (4.2oz) Plain yoghurt; 2 Green chillies, chopped; 500 ml (17.6fl oz) Water; 5 tbsp Fresh fenugreek leaves, blanched in boiling water for 1 minute, then drained and chopped; 1 tsp Fresh ginger; 0.5 tsp Dried fenugreek leaves, crumbled between your fingers; 1 tbsp Fresh coriander leaves, chopped; 0.5 Lemon, juice only

Servings: persons

5 tbsp Vegetable oil or corn oil
5 Cloves
1 x 2.5cm (1inch) cinnamon stick, broken in half
2 Black cardamon pods
0.5 tsp Black peppercorns
0.25 tsp Fenugreek seeds
1 Bay leaf
4 Onions, finely chopped
1 tbsp Chopped garlic
1 x 1.2-1.5kg Guineafowl or free-range chicken, skinned and cut into 8 pieces
1 tbsp Ginger paste (equal quantities of root ginger and garlic crushed to make a paste with a little salt)
2 tsp Salt
1.5 tsp Red chilli powder
1 tsp Red chilli flakes
1 tsp Ground cumin
1 tsp Ground coriander
4 Tomatoes, chopped
120 g (4.2oz) Plain yoghurt
2 Green chillies, chopped
500 ml (17.6fl oz) Water
5 tbsp Fresh fenugreek leaves, blanched in boiling water for 1 minute, then drained and chopped
1 tsp Fresh ginger
0.5 tsp Dried fenugreek leaves, crumbled between your fingers
1 tbsp Fresh coriander leaves, chopped
0.5 Lemon, juice only

1
Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and let them splutter.
2
Once the spices change colour, add the garlic and then the onion, saute until golden brown.
3
Don't rush this part of the process as it adds real depth of flavour to the curry.
4
Add the guineafowl pieces and stir-fry for 6-8 minutes over a high heat, until browned at the edges.
5
Add the salt, ground coriander, ground cumin, chilli powder, chilli flakes, and then the ginger and garlic paste and cook, stirring, over a high heat for 2-4 minutes.
6
Once the oil starts to separate from the masala around the edges of the pan, add the tomatoes and cook for 8-10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan.
7
Add the green chillies, fresh ginger and the yoghurt, reduce the heat and cook, stirring frequently, till the liquid comes to the boil again.
8
Add the stock or water, bring to the boil, then simmer over a low heat for 10 minutes or until the guineafowl is fully cooked.
9
Stir in the dried fenugreek leaves, blanched fresh fenugreek leaves, followed by freshly chopped coriander leaves and lemon juice.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 5 tbsp Vegetable oil or corn oil, 5 Cloves, 1 x 2.5cm (1inch) cinnamon stick, broken in half, 2 Black cardamon pods, and more.

Yes, Jungle curry recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jungle curry recipe

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