We’ve been on a row… this is one of many curry recipes that we’ve enjoyed - taken from fishinnards.com
Also, two other curry dishes we’ve been eating a lot of: Aloo Gobi - recipe taken from one of the extra videos from Bend it like Beckham… it’s a cauliflower and potato curry dish… and chickpeas and spinach curry… recipes coming soon.
Chicken Curry (fishinnards.com)
2 medium to large onions
½ cup of oil
½ tsp Black cumin seeds
2 Black cardamom pods
1″ stick of cinnamon
4 whole cloves
7 black peppercorns
2 bay leaves
4-6 chicken thighs
2″ piece of ginger (pealed)
7 cloves of garlic
1 tsp of turmeric
2 tsp (regular) cumin seeds
1 ½ Tbsp. coriander seeds
½ cup yoghurt (plain w/ no gelatin)
2 medium tomatoes
1 ½ tsp. hot pepper powder (more or less depending on you and your pepper)
2 tsp. salt (kosher)
¾ tsp. Garam masala
So here it goes: Take one onion and cut in half and then slice each halve into very fine half rings.
Heat the oil. Heat the oil in a wide nonstick pot or high sided pan that has a lid. So, heat the oil and add the sliced onion and sauté it over medium heat. When they reach a uniform light tan, turn off the heat. Put a sieve over a small bowl. Pour the onions into the sieve, allowing the oil to drain into the bowl. Pour the oil back into the pot.
Now, chop the other onion and the ginger and garlic. Put them in a blender with a little bit of water (1 Tbs. or so) and blend to a paste. Put the (regular) cumin and coriander seeds into a spice (coffee) grinder and grind to a powder. Wisk the yoghurt to remove and lumps and chop the tomatoes. Skin the chicken pieces and dry them.
Heat the onion flavored oil in the pot and when its really hot add the black cumin, cardamom, cinnamon, peppercorns, cloves, and bay leaves (this is the “whole garam masala”).
Put the chicken in the pan and brown it well on both sides so the pieces are golden brown. Take them out and put them in a bowl. Turn the heat to medium and add the blender paste. Stir the paste, add the turmeric, and stir, stir and keep cooking it for about 5 to 10 minutes. It may turn green and then brown, it looks cool and smells good.
Next add the ground cumin and coriander. Add the yoghurt a spoonful at a time quickly stirring and incorporating after each spoonful. All this stirring is called bhunno, that’s Hindi for sauté, but you add liquid to keep stuff from sticking, a little at a time so everything “caramelizes”.
Add the chopped tomatoes, salt and hot pepper and cook some more. Add the chicken and stir around a minute or two. Add 2 cups of water and bring to simmer. Lift the cover and add the fried onions and the (ground) garam masala. Cover and cook for about 5 minutes.
Serve with lots of rice (white, unsalted, properly cooked plain rice) or chapattis or Naan. Happy eating!
