Friday, May 24, 2013

Chicken Curry

Another method to cook a smooth textured chicken curry. I make good use of the grinder attachment on my blender.

Contents:

  • Chicken thigh pieces -  Skinless, with each thigh cut into 3 parts.
  • 2 large onions - Chopped.
  • 3 green finger chillies
  • 150 gms full fat yoghurt
  • 1 tbsp coriander powder
  • 1/2 tbsp cumin powder
  • 1 tsp tumeric powder
  • 1/2 tsp red chilly powder
  • 4-5 cashews
  • 5-7 cloves
  • approximately 5 pepper corns
  • 1 inch of cinnamon
  • 3 star anise
  • 1/2 tsp garam masala
  • 1 tbsp kasauri Methi
  • 2 tbsp oil
  • Fresh coriander for garnishing
  • Salt to taste
Preparation:
  • In a saucepan gently heat the whole spices ie. cloves, pepper corns, star anise, cinnamon stick until your kitchen smells lovely. Put these spices into the grinder and grind them to a fine powder.
  • In the same saucepan, add oil and the chopped onions and fry for about 4 minutes. Add the tumeric and continue frying until they are transparent.
  • Add the coriander, cumin powder and red chilli and fry for 30 secs. Switch off the heat.
  • Once the onion has cooled down, add it to the same grinder which contains the ground spices. Grind them together coarsely. You don't want this fine as the sauce needs some texture.
  • In the saucepan used earlier, add some more oil and throw in the chicken.
  • Add the ground sauce over the chicken followed by the salt. Stir the sauce into the chicken, add a cup of water and let it cook for 7 minutes.
  • While the chicken cooks, in the same grinder, add 150 gms of yoghurt and the cashew nuts. Grind these until the cashew nuts are completely ground into the yoghurt.
  • Add the yoghurt cashew mixture to the sauce. This is the final use for the grinder. Also add the Kasauri methi at this stage
  • Continue cooking for about 7 more minutes until the chicken is cooked.
  • Garnish with fresh coriander and serve.