Recipe

Chicken Curry (gaeng Gari Gai) Recipe

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Ingredients

2 md Ripe tomatoes
Fresh coriander; sliced, for garnish
2 Chickens; cut into 8 portions, skin removed
5 Black peppercorns;
5 Cloves garlic;
1 Stick cinnamon
2 Black cardamom pods
1/4 ts Tumeric
4 Whole cloves;
2 tb Ground cumin
2 tb Ground coriander
1 1/2 ts Salt
2 Green chillies
2 sm Onions
1 1 1/2 cm piece ginger
1 Bay leaves;
1/2 ts Cayenne; up to 1, up to
1/3 c Oil

Directions

Step #1 1.
Step #2 Finely chop the onions in a food processor/blender.
Step #3 Set aside in a separate bowl.
Step #4 Without rinsing the workbowl, mince garlic, ginger & chillies together in the food processor/blender & set aside in a separate bowl.
Step #5 Again without rinsing the workbowl, puree the tomatoes & set aside.
Step #6 2.
Step #7 Heat oil in a large saucepan & add onions.
Step #8 Brown over medium-high heat, until they turn a deep red-brown in colour, stirring frequently, about 12 to 14 mins.
Step #9 stir in the 1-2 tbsps of hot water, as needed, to arrest browning & to make a paste.
Step #10 3.
Step #11 Add the garlic mixture & saute for a min, adding a little more water if needed to prevent sticking.
Step #12 4.
Step #13 Add all the whole & ground spices & continue to brown for another 2-3 mins.
Step #14 5.
Step #15 Add the pureed tomatoes & their juices & cook through until the solids separate from the oil, about 5-6 mins, stirring frequently.
Step #16 This paste is called a "masala".
Step #17 6.
Step #18 Add the chicken pieces & brown well on medium-high heat, about 5 mins.
Step #19 Add the salt & about 1/3 c hot water.
Step #20 Cover & let simmer for 30-40 mins, or until the chicken is cooked through.
Step #21 Add a little more hot water if needed during cooking.
Step #22 The curry should have the consistency of thick gravy.
Step #23 7.
Step #24 Serve on a warm platter, garnished with sliced coriander.
Step #25 Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed Press, 1998.
Step #26 --.
Enjoy the Chicken Curry (Gaeng Gari Gai) recipe