Chicken Curry with One Hundred Almonds North India
From kikiman 16 years agoIngredients
- 3 lb. roasting chicken shopping list
- 5 medium onions shopping list
- 2 tablespoons oil shopping list
- - spices - shopping list
- 2 tablespoons ghee shopping list
- 3 teaspoons finely chopped garlic _ shopping list
- 3 teaspoons finely grated fresh ginger shopping list
- I tablespoon ground coriander shopping list
- 1 tablespoon ground cumin shopping list
- 1 teaspoon ground turmeric shopping list
- 1/2 teaspoon ground fennel shopping list
- 1 teaspoon chili powder, optional shopping list
- 3 teaspoons salt shopping list
- 3 large ripe tomatoes, peeled and chopped shopping list
- 1/2 cup chopped fresh coriander or mint leaves shopping list
- 100 blanched almonds shopping list
- oil for frying shopping list
- 1 cup yogurt shopping list
- 1 teaspoon garam masala shopping list
How to make it
- Cut chicken into curry pieces. Peel onions, chop 3 onions finely and slice the remaining 2 very fine. Heat ghee and oil in a large heavy saucepan and fry the 2 sliced onions, stirring, until golden brown. Remove from pan and set aside. Add the chopped onion, garlic and ginger to the oil left in pan and fry on low heat, stirring occasionally, until very soft and turning golden. Long, slow cooking at this stage is essential if the curry is to have good flavor.
- Add the coriander, cumin, turmeric, fennel and chili powder and fry, stirring, for 1-2 minutes. Add salt, tomatoes and half the fresh herbs, stir well and cook until tomatoes are pulpy. Cover pan to hasten this process, but uncover and stir now and then to ensure mixture does not stick to base of pan.
- Put in the chicken pieces and stir well so that each piece is coated with the mixture. Cover pan and cook on very low heat for 40 minutes or until chicken is tender. Meanwhile heat oil and fry half the almonds until golden. Grind remaining almonds. Beat the yogurt with a fork until it is quite smooth and stir into the curry together with the fried almonds. Simmer 5 minutes, uncovered. Stir in the garam masala, reserved fried onions, ground almonds and remaining chopped herbs. Heat through and serve.
People Who Like This Dish 7
- pinkmonkey Dublin, IE
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- dee Tampa, GB
- kikiman Karachi, PK
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The Rating
Reviewed by 3 people-
mm sounds great, one question, what is gam marsala? I´m not familiar, thanks
magali777 in Mexico loved it -
one HUNDRED almonds!!! wow! straight to the hips ha ha..... looks amazing though and so authentic, tks a lot :) !
pinkmonkey in Dublin loved it
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