Celeriac Chicken Curry is a twist on the classic Indian curry, which combines the aromatic spices of curry with the delicate texture of celery root. Celery root, little used in traditional Indian cooking, provides an earthy, sweet flavor that perfectly balances the powerful aromas of the spices. This dish, both nourishing and comforting, is ideally enjoyed with basmati rice.
Preparation
Ingredients
Preparation
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Prepare the vegetables and chicken: Peel and cut the celeriac and potatoes into cubes. Cut the chicken into pieces.
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Brown the spices: In a large sauté pan, heat the vegetable oil over medium heat. Add the onion and fry until translucent. Add the garlic and ginger, cook for 1 more minute.
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Add the spices: Add the curry paste or curry powder, cumin, ground coriander, turmeric and chili pepper 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 pan and fry until browned on all sides.
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Add the vegetables: Add the celery root 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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Cook the curry: Cover the sauté pan and simmer over low heat for about 25-30 minutes, or until the potatoes and celery root are tender and the chicken is cooked through.
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Season: Taste and adjust salt and pepper if necessary.
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Serve: Serve the curry hot, garnished with fresh coriander leaves, with basmati rice
