Name: Pickle-brine Chicken Curry with Bread & Butter Raita
Yield: 4
Ingredients: FOR THE PICKLE-BRINE CHICKEN CURRY; 500g boneless chicken thighs, each cut into 3-4 large pieces; 4tbsp bread and butter spice mix (see above); 1tsp salt; 250ml pickle brine (if you don’t have enough brine to hand, dilute whatever you do have with equal parts water and vinegar); 1tbsp vegetable oil; 2 large white onions, finely sliced; 1 thumb-sized piece of fresh ginger, peeled and finely sliced; 4 garlic cloves, thinly sliced; 2 green chillies, finely sliced; 2 red chillies, finely sliced; 1tsp ground turmeric; 2tbsp tamarind paste; 4 large tomatoes, chopped; 3 curry leaves (or more if you prefer); Basmati rice, to serve; FOR THE BREAD & BUTTER RAITA; ½ large cucumber, grated; 4tsp salt; 75g bread and butter pickles, brine drained and reserved, and pickles finely chopped; 150g full-fat yogurt; 10 fresh mint leaves, finely chopped; FOR THE BREAD & BUTTER SPICE MIX; 1tsp black peppercorns; ½tbsp cumin seeds; ½tbsp coriander seeds; Pinch of whole cloves (about 3-4 cloves); 1tsp fenugreek seeds; 3 cardamom pods; 1tbsp yellow mustard seeds

VMG Recipes