Kurkurit bhendi

Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra

Paneer and Peppers

PANEER AND PEPPERS

aloo lachha 3

ALOO LACHHA

Red Radish salad

Red Radish Salad with Black Salt

ceylon chicken curry best

Ceylon Chicken Curry

Kolhapuri Tamda Rassa

KOLHAPURI GOAT CURRY

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

Aah..Chicken Curry, the very mention of which conjures up images of comfort food at home.  It is the ultimate generic Indian dish that is cooked in thousands of ways up and down the country with every family doing it their own way.  The recipe that I am giving you here contains all the usual suspects; garlic, ginger, onions, tomatoes, spices…but of course it’s the quantities, the processing, the sequencing and the timing that gives every dish its unique taste. If you are in a rush and want to cook something delicious, do give this a try.

Serves: 4

Prep and Cooking Time: 20-40 minutes, depending on the heat of your hob and the cut of chicken

You will need:

  • 750g chicken pieces on the bone or 500g breast pieces (I strongly suggest free-range for maximum taste)
  • 2 tbsp butter
  • 2 tbsp cooking oil (choose one with a mild flavour such as olive or sunflower oil)
  • 5-6 green cardamom pods
  • 2 inch cinnamon stick
  • 5-6 cloves
  • 2 cloves garlic
  • 1 inch piece of ginger
  • 1 large onion
  • 3 large ripe tomatoes, chopped
  • 1 tsp Kashmiri chilli powder (this will give the dish a lovely colour as well as some heat)
  • 1 tsp cumin powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tbsp plain yoghurt
  • Small bunch chopped coriander leaves
  • Slivers of ginger to garnish

Method:

Remove the skin from the chicken pieces.  Grind the garlic, ginger and onion into a paste and set aside.  Heat the oil and butter in a heavy bottomed pan (should have a lid as we will need this later).  Add the whole spices – cardamom, cinnamon and cloves to the hot oil.  Let these brown and release their aroma.  If you do not want to have whole spices in the curry then remove these spices after frying in the oil.  Leaving them in will add more fragrance to the dish however.  Now add the garlic, ginger and onion paste to the hot oil.  Keep the heat on maximum and fry this mixture until it turns a dark brown colour but taking care not to burn it.  This should take about five minutes but could take longer depending on the heat of the hob.  Now add the chopped tomatoes and continue frying on a searingly hot heat.  Cover to let the tomatoes cook down faster.  In about five minutes, you should end up with a brown coloured sauce as the tomatoes start to caramelise.  Now add the chicken pieces, the remaining spices, salt to your taste, the yoghurt and half of the coriander leaves.  Stir to coat the pieces.  Add enough hot water to cover the chicken pieces and leave this to simmer on medium heat with a tight fitting lid.  Stir occasionally.  If you are using breast meat, it will be cooked in 10-15 minutes.  If using thighs and drumsticks, it will take longer.  Make sure to check that the meat is not pink near the bone.  Garnish with a few coriander leaves and ginger slivers and serve with rice or any Indian bread. Voila!

Leave a comment

Your email is never published nor shared. Required fields are marked *

*

*