Chicken Curry - AuthenticFrom 1fastknife 8 years ago
- 2 to 2 1/2 pounds skinned chicken legs and thighs and boned, skinned, split chicken breasts shopping list
- 3 teaspoons salt shopping list
- ½ cup vegetable oil shopping list
- 1½ cups finely chopped onions shopping list
- 1 tablespoon finely chopped garlic shopping list
- 1 ½ teaspoons scraped, finely chopped fresh ginger root shopping list
- 1 teaspoon ground cumin seeds (mortar and pestle) shopping list
- 1 teaspoon turmeric shopping list
- 1 teaspoon ground coriander seds (mortar and pestle) shopping list
- 1 teaspoon cayenne shopping list
- ¼ teaspoon ground fennel seeds (mortar and pestle) shopping list
- ½ cup water shopping list
- 1 cup diced canned tomatoes shopping list
- 2 tablespoons finely chopped fresh coriander shopping list
- ½ cup unflavored yoghurt shopping list
- 1 teaspoon garam masala (East Indian Specialty Store) shopping list
- 1 tablespoon fresh lemon juice shopping list
How to make it
- Pat the chicken pieces dry with paper towels and sprinkle them with 2 tea-spoons of the salt. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.
- Add the onions, garlic and ginger to the oil remaining in the skillet and, stir-ring constantly, fry for 7 or 8 minutes, or until the onions are soft and gold-en brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, red pepper, fennel and 1 tablespoon of the water, and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh cori¬ander, the yoghurt and the remaining teaspoon of salt.
- Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat the pieces evenly. Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for 20 min¬utes, or until the chicken is tender but not falling apart.
- To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with the lemon juice.
- Serve with steamed long-grain rice and mango chutney
The Cook1fastknife Calgary, CA
The Rating1 people
Superb - after much searching I decided to try this one and BINGO !Beneficus69 in loved it
Suberb . With the chutney , try a side plate of sliced pineapple & banana , peanuts & ground coconut . And to complete the meal , lychees , vanilla ice-cream & a teaspoon or so of vodka ! ( From an English member living in France )Beneficus69 in loved it
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