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Gino D'Acampo

Italian Chicken Curry

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Purists may baulk at Gino's combination of Italian and Indian, but don't knock this tasty curry until you've tried it!

Serves 4

Ingredients

  • 1.2kg / 2 lb 10 oz chicken breast, skinless and cut in 3cm cubes
  • 3 green chillies, deseeded and chopped
  • ¼ tsp ground coriander
  • ½ tsp turmeric
  • 3 cloves of garlic, peeled
  • 1 tsp fresh ginger, grated
  • ¼ tsp ground cinnamon
  • 5 tbsp olive oil
  • 2 tbsp cold water
  • salt, to taste
  • 1 large onion, peeled and finely sliced
  • 1 ½ tsp curry powder (or 4 curry leaves)
  • 50ml / 2 fl oz double cream
  • 100g / 3 ½ oz sliced salame milano, cut into strips
  • 180ml / 6 fl oz coconut milk
  • Fresh coriander, to garnish
  • rice, to serve
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Method

  1. In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2 tbls olive oil, 2 tbsp cold water and a couple of pinches of salt. Blitz to make a coarse paste.
  2. In a large wok heat the remaining oil and over a medium heat fry the onions and the salami for 2 minutes. Once the onions are softened, add the paste and cook for a further minute.
  3. Add the chicken in the wok with the sauce, mix well and cook for 5 minutes stirring occasionally.
  4. Add in the cream and coconut milk and cook on a medium heat for a further 8 minutes without the lid until the sauce starts to thicken.
  5. Once ready, sprinkle some fresh coriander and serve immediately with rice.
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