Yes it’s true, yesterday I made an utterly delicious chicken curry for four people out of the scraps from the bone stock I’d made the day before – and it really was DELICIOUS!
It’s amazing how much meat comes off a carcass so please, please don’t ever throw meat bones away they could keep you fed for days!
You can see how much meat I had left over from the stock (plate on right), which I then decanted into this storage box….
and went into this delicious chicken curry on Sunday!
… an utterly delicious chicken curry that fed four people!
So here’s the recipe:
Leftover meat from 1 Coombe Organic Farm chicken carcass
1 onion chopped
1 stick celery chopped
3 cloves garlic chopped
a piece of fresh ginger peeled and chopped
1 cm fresh turmeric peeled and chopped (or you can use 1/2 teaspoon ground)
1/2 teaspoon dried chilli flakes
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon madras curry powder
3 tablespoons sultanas (for that 1940’s flavour)
1 tin chopped tomatoes
2 ladles of fresh chicken stock from the day before
2 tablespoons Hurdelbrook Farm raw cream
Butter for frying
Salt and pepper to taste
Coriander to garnish
Fry the onions, celery, garlic, ginger, turmeric and spices in a little butter
Add the chicken bits and stir for a minute
Add the tomatoes chicken stock and sultanas followed by the cream and bring up to a gentle boil
Place in the oven at 175 degrees if you are using a casserole or turn down to a low heat if using a saucepan
Cook for 30 minutes or so to allow the flavours to develop.
Add some of the chopped coriander 5 minutes before it’s done
Serve with rice, greens and popadoms with a generous helping of mango chutney of course!
Enjoy with friends (or for the next 3 meals if you’re me!)
…who said organic food was expensive?!