Monday, May 16, 2011

Best Ever Chicken Curry Recipe

Best ever chicken curry - serves 4 fatties


There's a bit of faffing around involved in this, but it's worth it.

Boil a whole large chopped onion with 6 cloves of fresh garlic and teasp fresh chopped ginger in two pints of water for 10 minutes. Remove from water with slotted spoon retaining water - puree.

Boil 4 large chopped carrots and a whole chopped fennel in the onion water for 10 minutes - puree with some of water and add 1 cup of cream 'till a smooth paste.

Retain remaining water in pan.

Melt i tsp ghee in big frying pan, add the pureed onion/garlic/ginger mix and add -
2 tsp garam masala
1 tsp turmeric powder
1 tsp corriander
1/2 tsp fennel seed
1/2 tsp cumin seeds
1 tsp chili powder
1 tsp methi seed (optional)
1/2 tsp fenugreek leaves (optional)
2 bayleaves
1 star anise (optional)

Saute the above until onion starts to darken a little, about 5 mins - remove star anise.
Add pureed carrots to the above and saute - season with salt/pepper, add more garam masala to taste.

add fresh chilies or crushed red chili to desired heat level
add 1 cup cilantro chopped
add half pack spinach
cook for 30 minutes

Brown diced chicken breasts - add to mix and cook for 30 mins. Add more pan water to desired consistency if required.
Serve with basmati rice, nan bread and garnish with cilantro

No comments:

Post a Comment