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Betsy Block

Garam Masala Chicken



by Neil Perry of Rockpool in Sydney

1 large organic chicken, cut into saut pieces

2 small red onions, sliced

6 cloves garlic, sliced

1 large knob ginger, finely sliced

6 small hot chillies, finely chopped

Sea salt, to taste

6 tablespoons garam masala

1 tablespoons turmeric powder

1 tablespoon sweet paprika

Fish sauce, to taste

Palm sugar, to taste

1 x 14fl oz tin coconut milk

14 fl oz water

2 lemons, juiced

Vegetable oil, for cooking

Cilantro leaves, to serve


Heat a large copper pot with vegetable oil and pan fry the chicken pieces until the skin is well browned. (Of course I don't have a copper pot. Such is life.) Remove from the pot and set aside.

Heat some fresh vegetable oil in the same large copper pot and fry the onion, garlic, ginger and chili with a good pinch of salt, till fragrant.

Add the garam masala, turmeric and sweet paprika and fry a further minute.

Season with fish sauce and palm sugar to taste, then add the coconut milk and water.
Return the chicken pieces to the pot and simmer, covered, at a very low temperature until just cooked, about 1  hours. The broth should be just simmering.

To serve
Finish with lemon juice to taste and cilantro leaves. Serve with steamed basmati