Chicken curry with celeriac is a modern twist on classic Indian curry, combining the aromatic spices of curry with the delicate texture of celeriac. Celeriac, rarely used in traditional Indian cuisine, lends an earthy, mild flavor that perfectly balances the robust aromas of the spices. This nourishing and comforting dish is best enjoyed with basmati rice.
Preparation
Ingredients
Preparation
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Prepare the vegetables and chicken: Peel and dice the celeriac and potatoes. Cut the chicken into pieces.
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Sauté the spices: In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté until translucent. Add the garlic and ginger, and cook for another minute.
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Add the spices: Add the curry paste or curry powder, cumin, ground coriander, turmeric, chili powder, and garam masala (if using). Stir for 1 to 2 minutes to release the aromas of the spices.
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Add the chicken: Add the chicken pieces to the skillet and fry them until golden brown on all sides.
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Add the vegetables: Stir in the celeriac and potato cubes, mix well with the chicken and spices.
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Add the tomatoes and coconut milk: Add the diced tomatoes and pour in the coconut milk. Mix well so that all the ingredients are well coated.
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To cook the curry: Cover the pan and simmer over low heat for about 25-30 minutes, or until the potatoes and celeriac are tender and the chicken is cooked through.
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Season: Taste and adjust the salt and pepper if necessary.
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Serving: Serve the curry piping hot, garnished with fresh coriander leaves, with basmati rice
