I adore eating curry. So much, that I will even find myself craving the aromatic spices, golden sauces, scented rice and assorted textured side dishes during the heat of summer. Of course simmering a curry to quell the crisp winter weather makes even more sense. The house smells amazing, everyone’s belly ends up full and there’s a feeling of warmth and nurturing around the dinner table.   

Although I do have my own special curry mix that I have concocted after trailing and testing recipes from published sources and eating out, the recipe below is straight out of one of my favourite cookbooks, from the team at Three Blue Ducks restaurant in Bronte, Sydney. I never tire of eating there. Food, service, fit-out, vibe… it is by far my favourite restaurant in Sydney. 

I made three changes only to the original recipe: 

I omitted the cashews as I am allergic to nuts ( I have  accidentally tasted cashews previously and so I can understand how delicious their creaminess would be in this curry). Instead I sprinkled pumpkin and sunflower seeds over each person’s serving. 

I added two whole star anise at the simmering stage. I swoon over the aniseed flavour, especially as it combines with chicken. 

Finally, I scattered a few whole curry leaves over the top of the dish just before serving to release their distinct aroma. 

This is a rich curry, so using a plump 1.6kg chook will feed 6 adults especially with side dishes of fragrant rice or a saffron pilaf, steamed greens, yoghurt and flatbread for mopping up the yummy sauce. 

It is worth making this saffron pilaf as an accompaniment. Leftover rice can be tossed though with finely diced tomatoes, cucumber, capsicum, mushrooms and even feta cheese the next day and piled into food safe thermoses for school lunches. 

Saffron Citrus Pilaf to serve 8 people

Ingredients
100 g unsalted butter
10 cardamom pods, split
finely grated rind of half an orange
3 cups long grain rice or basmati rice
3 good pinches of saffron soaked in a couple of tablespoons of boiling water prior to commencing the pilaf in order to release the flavour and colour.
1 tablespoon dried cranberries
good grind of sea salt to taste
4 1/2 cups cold water

In a large pot, melt the butter over a medium heat and add the cardamom pods and orange rind. When you can smell the sweet aroma, add the rice and stir until it starts to turn opaque. Take care not to let it burn!

Add the saffron and the liquid in which it has been soaking, along with the dried cranberries, salt and cold water. Cover the rice with a piece of baking paper so that the paper sits right against the mixture. This helps the rice to steam and prevents it from drying out. Cover with the lid of the pot. 

Bring to the boil, then immediately reduce the heat to low and cook for about 10 minutes or until the rice is just done. You don’t want mushy rice, rather a slight bite to the grains. 

Gently scrape the rice out of the pot and into a serving dish and fluff up with a fork.