For the most part, we are all about fish & chips, but let us say you want to get customers to come in more than once a week. Here is a recipe that will help utilise ingredients you already have and get customers buying into your homemade food.
This fragrant chicken curry recipe is an absolute cheat. With this recipe, you don’t need to marinate or add lots of extras. We’ve got it covered. Easy, tasty and very profitable. If you want to lift this dish to another level, why not serve with our homemade flatbreads, which also utilise another of our great cheats?
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Marination – It takes no time to make this marinade and it will give the chicken a beautiful rich flavour while adding a vibrant aroma to the curry. We recommend marinating your chicken a day before.
Ginger – There is no flavour in the world quite like that of ginger. It is hot, zesty and biting yet sweet and warm. Ginger is quite pungent and spicy with a very slight woody flavour that lends a certain mildness to its overall flavour profile. This particular ingredient is as aromatic as it is flavourful.
Garlic – When eaten raw, garlic has a robust, pungent flavour. For that reason, it’s customary to cook it in some way before serving it, which mellows the flavour considerably. Roasting garlic changes the flavour and texture significantly, resulting in creamy cloves with a nutty, mild taste.
Coconut Oil & Coconut Milk – These two ingredients really give this curry a different feel – and a lovely creamy texture.
💡 Thighs are more forgiving for these longer, slower cooking styles. They will stand up better to big flavours like tomatoes, olives, capers, white wine, anything sweet and sour, and curries.
💡 Breast is whiter, the thigh is darker.
💡 If you are going to be holding in a bain-marie (we don’t recommend) then breast will go stringy faster than thighs.
💡 Thighs are arguably the tastiest part of the chicken, thighs are little parcels of tender, juicy meat from the top of the bird’s leg.
💡 Maybe mix it up a little and throw in some chicken legs, they are cheap and mega tasty.
💡 If you want to get the most value out of the bird, then why not use a whole chicken and then tear it down?
Use a thermometer to measure the internal temperature of the thighs. They're finished cooking when the temperature reads 75°c.
|Thigh Fillets||40 Minutes||180c|
|Whole Chicken||45 minutes per kg, plus 20 minutes||180c|
By using Ceres Curry Sauce you are tapping into a curry that’s packed full of flavour and it’s this that will save you lots of time. As you may know, the Ceres Curry Sauce is filled with mildly aromatic turmeric, warming cumin, flavourful curry powder and fiery chilli powder, which when cooked produce the tastiest curry sauce full of essential oils.
|Ingredients||Weight / Volume|
|Finely Diced Onion||1kg|
|Chilli Paste (avoid if you dont want it too spicy)||200g|
|Lemon Juice||1 Lemon|
|Ceres Curry Sauce||500g|
|Coconut Oil / Ghee / Olive Oil||150g|
➡️ Add chicken to a bowl, squeeze lemon juice, add garlic, ginger, coconut oil and chilli. Mix well to make sure all the meat is covered. Leave to marinate for at least 2 hours, 24 hours ideally.
➡️ Preheat oven to 180°C, add chicken to tray with the marinade and 50g of oil.
➡️ Add your choice of oil to a large saucepan and sauté the onions until translucent.
➡️ Add coconut milk to the sautéed onion and simmer gently.
➡️ When the chicken is cooked, take it out the oven and set aside.
➡️ Add 500g Ceres Curry Sauce Mix to 2.4 litres of water and stir well. Add this to the sautéed onions and simmer until thick.
➡️ Depending on what chicken you chose, tear it apart or slice it up and add it with juices and all to the saucepan.
➡️ Once chicken is added to the curry, give it a good stir and set aside.
This looks quite difficult, but it’s actually really easy. By using the oven, you can potter about and do your other jobs.
Why not serve with our easy to make flatbread recipe and our cool cucumber and mint raita.
We recommend portioning all into pots, this way you can warm up on demand and there is no waste.
Remember, profit is made when closed, and sales are made when open, wise words from Mark Petrou.