Thursday, 8 August 2013

The Best* Chicken Curry in the world !!

Oh the spicy goodness!! 
 * Based on every chicken curry I have ever eaten .

Ingredients : 

Chicken - 500gms (cut into bite size pieces)
Vegetable oil - 2 tbsp
Garlic paste -1 tsp 
Ginger paste-2 tsp
Dried red chillies - 2 ( deseeded if you like your curry mild) 
Coriander powder- 1 tbsp
Garam masala powder- 1 tsp 
Tomatoes - 1 can ( chopped ) 
Cashew nuts- a good handful
Water-100mls 
Salt to taste 
Chopped Coriander leaves - to garnish 
Ghee ( Indian clarified butter)- 4 tbsp - optional 

Method: 

Soak the cashew nuts in enough water to cover them for 30 minutes . Then grind to a fine paste. Keep aside, this will be added in the end. 
In a large skillet heat the vegetable oil. To this add the garlic paste and saute until slightly golden. the paste will spit so be careful not to get stung. Ass the chillies and the garlic paste and saute till the aromas are released (~1 min). Now add all the powdered spices (coriander, turmeric , garam masala) and cook it through. The trick to getting well rounded flavours in Indian Cooking is to ensure that the spices are cooked through.(2-3 minutes).Add in the tomatoes and mix well. Again cook it through ( 5 minutes) .
Now it is time to add the main ingredient, the chicken in. Ensure that the chicken is thoroughly coated in the tomato spice mixture. Add 100mls (or less if you prefer your curry thicker) of water and let it cook on a medium flame for 10 minutes.
Once the chicken is cooked add the cashew nut paste that you made earlier on, and blend well. Add the coriander leaves and ghee( if using) on top and give it one final stir.
I normally leave the curry for about 10-15 minutes after this to let the flavours mingle.
I normally serve this with some chapatis or parathas and some Cucumber Raita!
Happy NOMMING !

* Recipe from my personal family archives

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