The idea for this recipe started when I had a good crop of Chinese greens and Pak Choi and wanted something warming alongside it. I adapted my Yellow Split Pea and Cauliflower Madras recipe for chicken, and things took shape nicely. One thing I have noticed about Pak Choi in particular is how well it grows in its early stages, then all of a sudden gets eaten by insects. This has tended to happen every time I have grown it, under different circumstances and locations, including under cover. So, making up a big batch of Chicken Madras and steamed greens is a good way to steam-roller your way through a sudden glut of Chinese garden greens with enthusiasm.
1 Tbsp coriander seeds 1 tsp black peppercorns 1 tsp fennel seeds 10 fenugreek seeds 1 tsp kolonji seeds 4 cloves 2 hot dried red chillies.
| Put the spices in a small, cast iron frying pan, and stir over a medium heat until they are a shade darker and give off a roasted aroma. Leave to cool, then grind or partially grind.
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3 Tbsp ghee 2 onions, finely chopped 1 tsp grated root ginger 3 garlic cloves, finely chopped. 2 hot fresh green chillies, finely chopped 1 butchered chicken, skinned, chopped and boned.
| Pour the ghee into a wide pan, and set it over a medium high heat. When hot, fry the onions until they turn brown at the edges. Add the other ingredients and fry until the chicken is superficially browned. |
2 large tomatoes, finely chopped 1 ½ tsp Himalayan salt 400ml Greek yoghurt 200ml water 1 Tbsp Garam masala powder.
| Stir in the tomatoes, ground roasted spices, salt, water and yoghurt, and bring to a simmer. Cover the pan, simmering gently for 30 minutes. Adjust consistency accordingly with water, or by removing lid and evaporating excess.
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