My Best Curry ChickenFrom theskinnycook 7 years ago
- Half a chicken (or 1 chicken for 4 people, because it's better to have too much of the delicious gravy to come...) cut in pieces shopping list
- frying oil (I prefer olive oil) shopping list
- water (250 ml - 1 cup) shopping list
- FOR MARINATION shopping list
- 1 tablespoon chili powder shopping list
- 1 pinch of salt shopping list
- 1 teaspoon turmeric powder shopping list
- TASTE MAKERS shopping list
- 2 big onions sliced shopping list
- 2 green chillies sliced shopping list
- 5cm (2 inch) cinnamon stick shopping list
- 3 fresh curry leaf sprigs shopping list
- 3 cardamoms shopping list
- 3 cloves shopping list
- 1 teaspoon fennel seeds shopping list
- GROUND TO A PASTE shopping list
- 2 onions shopping list
- 3 cloves garlic shopping list
- 2 fresh red long chillies shopping list
- 20 gr (2/3 ounce) fresh ginger shopping list
- 30 gr (1 ounce) fresh coriander leaves (that was more or less what I got from the bunch I bought in the shop) shopping list
- 4 candlenuts shopping list
- 1/2 tablespoon fennel seeds shopping list
- 1/2 tablespoon cumin seeds shopping list
- TO FINISH IT OF shopping list
- 125 ml (half a cup) yogurt shopping list
- 2 tomatoes, cut into wedges shopping list
- salt to taste shopping list
How to make it
- Marinate chicken with turmeric, chili and salt for at least 1 hour in the fridge. During that hour you can prepare the rest :-)
- Take a wok and heat frying oil. Add in the "taste makers" and sauté on a medium fire until the onions turn golden brown.
- Add in the ground paste and sauté still over medium fire under continuous stirring until the flavors emerge.
- Add in the marinated chicken and add water as needed to cook the chicken.
- Cook chicken until tender (20 minutes or more, depending one the size of your chicken cuttings).
- Add yogurt, tomatoes and salt to taste.
- Bring to a boil and take of the heat immediately.
- Serve with the best basmati rice you can find or your favorite bread and a simple cucumber raita.
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The Cooktheskinnycook Kuala Lumpur, MY
The Rating3 people
This sounds great I could substitute macadamia nuts which are similar in texture and flavor as the candle nut. Thank you for posting and I am glad to be of support to your cause anything to beat cancer is well worth my vote.
Five forks and...moretrigger in loved it
Well I for one will make this tonight and I am sure you will get a perfect score from me....why wait until then..... great recipe...*****high 5tinadc in Cape Town loved it
An excellent dish, very tasty. Couldn't quite justify a "perfect score" but I'll definitely be taking some tips from this to improve my own curries.davidwjford in Singapore loved it
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