Ruby Murray Chicken Curry Recipe

Ruby Murray Chicken Curry for St. Roccos

‘Ruby Murray’ Chicken Curry Recipe

As a one off special event to mark the 40th (Ruby) anniversary of St. Rocco’s Hospice in Warrington, I’m delighted to have been asked to create a special new recipe to help them raise funds via my Justgiving page.

This curry, which is reminiscent of more old school Indian dishes cooked at home in the UK, is easy and cheap to make, relatively quick, and very tasty.

You can use boneless chicken breast or thigh in this Ruby Murray Chicken Curry if you prefer, but I do recommend you use bone-in chicken pieces such as thigh and drumstick, with any skin removed.

There’s a fabulous flavour that comes when the bones are cooked. If just using boneless chicken breast or thigh, add a little chicken stock to supplement the curry, and cook for less time. Details are in the recipe below.

For a superior flavour I strongly suggest you grind cumin and coriander seeds to form the powders, rather than using pre-ground form.

You can buy 100g packets of coriander seeds, cumin seeds (and indeed other staple spices such as curry powder, chilli powder, and garam masala) at a very reasonable price from most large supermarkets.

Feel free to experiment with the ingredients. For example, if you quite like the idea of putting pineapple instead or in addition to sultanas, please go ahead.

Serves 4. Prep Time 10 minutes. Cooking Time 45-55 minutes. All spoon measurements are level.

In support of St. Rocco’s hospice, Warrington.

This year my town’s local hospice St. Rocco’s is marking their 40 year anniversary, and I was honoured when they approached Misty Ricardo’s Curry Kitchen to develop a curry recipe to mark the auspicious occasion, and to help raise money for the charity.

So, with ‘Ruby’ being the 40th anniversary gem, and ‘Ruby Murray’ being rhyming slang for a curry, the name of the new recipe was easy to choose.

I have massive respect for the providers of end of life care, knowing how important it is from personal experience. The work that St. Rocco’s have been doing over the years have helped countless people and their loved ones with compassion, respect, and professionalism while ensuring patient choice is at the centre of everything they do.

St. Rocco’s need to raise over £4million every year in order to continuously provide these essential services and I’ve set up this JustGiving page in order to raise a significant amount to help them continue their excellent work.

I’m hoping to raise at least £2500 for them this year, and if we can smash that and go higher, even better. Any donations to this cause will be greatly appreciated, even if it’s just a few pounds. Please give as generously as you feel appropriate.

INGREDIENTS

2 Medium Large Onions
5 Garlic Cloves
4-5 TBSP Oil or Ghee
1-1½ tsp Salt (if not using chicken stock)
1 tsp Cumin Seeds
2-3 TBSP Tomato Purée
2 tsp Coriander Powder, 1 tsp Cumin Powder, 1½ TBSP Curry Powder, ½ tsp Garam Masala
½-2 tsp Chilli Powder, according to how hot you want the curry to be
Water
750g boneless chicken breast or thigh, or 1-1¼ Kg of bone-in chicken thighs and/or drumsticks (with skin removed)
1-2 Chicken Stock Cubes (if using boneless breast or thigh)
12-15 Fresh Cherry Tomatoes
2 tsp Lemon Juice
A generous handful of Fresh Coriander
75ml Single Cream or Creme Fresh (just over a quarter a mug’s worth)
1-2tsp Mango Chutney
A small handful of Sultanas (optional – for that ‘old school’ feel)
A small handful of Pomegranate Seeds (for garnish)
Extra fresh coriander for garnish (for garnish)
¼ tsp sprinkle of Garam Masala (for garnish)

METHOD

Peel and chop the onions roughly and blend to a smooth paste with the garlic cloves and a splash of water.
Add the oil or ghee to a medium or large frying pan on medium heat.
Then add the cumin seeds and fry for about 20 seconds before adding the blended onion and garlic and the 1sp of salt (if not using boneless chicken and chicken stock).
Cook the mixture for 15 minutes until reduced and is a lightish brown colour. Stir from time to time to avoid it sticking to the frying pan and burning.
Now add the cumin, coriander, curry powder, garam masala, and chilli powder. Fry for two minutes, stirring frequently.
Add the tomato puree along with a cup of water (about 250ml), then cook down for a further few minutes. Stir occasionally.
If using bone-in chicken thigh/drumsticks, add them now with the salt and another 120ml of water, then mix everything together. If you’re using boneless chicken we’ll add it later, nearer the end of cooking.
Cover the frying pan. If you don’t have a suitably sized lid for it, transfer the curry into a saucepan and use its own lid to cover.
Once it’s back bubbling away, turn the heat down a little.
Leave to cook (covered) for 15 minutes, stirring occasionally.
After that time add the single cream or creme fraiche, the cherry tomatoes, lemon juice, mango chutney, and the handful of finely chopped fresh coriander (saving some of it for garnish).
Also add the sultanas if desired.
If using boneless chicken breast or thigh add it now in bite size pieces, along with the stock cubes.
Mix everything together once more (adding a little more water if it seems too thick), and cook for an additional 10-15 minutes, or until the chicken is safely cooked. Taste and add extra salt if desired.
If the sauce seems too thin at this point, let cook for a further few minutes to reduce it down a bit, but bear in mind that the sauce will thicken when served.
Serve, garnished with fresh coriander, a pinch of garam masala, and for extra appeal, those ruby coloured pomegranate seeds.
Enjoy!