A meat recipe at last, yay!!! Am really pleased to introduce you to one of my favourite chicken curry recipes. I learnt this from a friend who, in turn, got it from his mum.
There are a couple of unusual things about this chicken curry.
Firstly, it doesn’t require any marination.
And secondly, unlike most Indian non-vegetarian dishes, you don’t add any souring agent like yoghurt, tomato, tamarind, lemon or mango powder. And yet, this doesn’t take away from the taste. In fact, it tastes better sans any tartness.
if you do not eat meat, you can make this curry with paneer
I had cooked this last night for our friend Judith who is sadly moving to another city. So, it was a farewell meal.
We had it with rice but you can have it with roti, naan or even bread.
For some reason, this curry tastes even better the next day so make a little extra.
The following serves 4 people.
1.5 Kilo chicken, skinless but with bone, cut into large pieces
500 Grams onion
4 Packed cups fresh coriander (leaves and stalk)
Fresh ginger, the size of your thumb
2 Heads of garlic
One tablespoon freshly pounded black peppercorns
One tablespoon chilli powder
One tablespoon turmeric powder
One tablespoon garam masala powder
One tablespoon cumin powder
One tablespoon coriander powder
Two tablespoons oil
3-4 Bay leaves
3-4 Black and/or green cardamoms
Salt to taste
- Finely slice the onions.
- Make a paste of fresh coriander, ginger and garlic.
- In a bowl, mix all the powdered masala: turmeric powder, chilli powder, cumin powder, coriander powder, garam masala powder.
- Heat oil in a wide based pan.
- Once the oil becomes hot, add the bay leaves, cardamom and cinnamon stick.
- Add the sliced onions, salt and all the powdered masala (from step 3).
- Mix well, reduce heat, cover and cook for about 10 minutes. Stir in between to make sure it doesn’t stick to the pan.
- After 10 minutes, the onions should be cooked. Add the chicken and mix everything together. You don’t want to brown the chicken but you want to make sure that it is coated well with the onion mixture.
- Add the paste of fresh coriander, ginger and garlic.
- Add 3 cups of water, stir well, cover and let the chicken curry cook for one hour on low heat.
- After an hour, check for doneness and if the chicken is cooked, cover the pan, switch off the gas and let it rest for about 10 minutes before serving.
Here’s Judith and her rum patiently waiting while the rice is being cooked.
Judith had very kindly baked us a very yummy Linzer cake, specialty of her native Austria. The cake was to die for!
The salad in the above photo is carrots, cucumber and horseradish; the latter is currently in season.
ust look at the horseradish with its fresh green leaves. I thought it would be a shame to waste them so I finely chopped them and added to the curry (during the onion cooking stage). They gave it a nice peppery lift.