Tuesday, 24 January 2012

More Chicken Curry - Chicken do-Piaza

I love curry.....I love curry....I love curry!!! I love everything about curry.  I have mentioned in the past posts that I got the ultimate Indian cook book and I have been slowly working my way through it.

I have to admit that although all the recipes from this book have been amazing, this one was not one of my favourite.  The whole spices are left in the sauce and as a result you are picking them out as you eat.  I also found the sauce to be a bit flat and I ended up adding a cup or two of thick yogurt and a couple of tbsp of ground almonds to richen (I know thats not a word)it up.  I still recommend it but it wasn't my favourite style of curry

2 1/2 lbs chicken pieces, skin removed
1 lg onion, coarsely chopped
1 inch cube of root ginger, peeled and coarsely chopped
3-4 cloves garlic, peeled and coarsely chopped
4 tbsps cooking oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/4-1/2 tsp chili powder
1 small can of tomatoes
3/4 cup warm water
2 cinnamon sticks
4 cardamoms, split open on the top
4 whole cloves
2 dried bay leaves, crumbled
1 1/4 tsp salt or to taste
2 level tbsps ghee or unsalted butter
1 large onion, finely sliced
1 tbsp chopped coriander leaves

    Cut each chicken breast into 3 pieces.  If you are using legs, separate leg from thigh.  wash and dry on paper towel

    Place the chopped onion, ginger and garlic in blender or food processor and puree to a smooth paste, add a little water if necessary to help the blades movement

    Heat the oil over medium heat and add the blended ingredients.  Stir and fry for 4-5 minutes

    Add turmeric, coriander, cumin and chili powder.  fry for 4-5 minutes stirring frequently.  During this time, from the can of tomatoes, add 1 tbsp of juice at a time to prevent the spices from sticking to the pan.  When you have used up all the tomato juice , add the chicken and fry it over medium-high heat until the chicken has changed colour.

    Add the water, cinnamon, cardomom, cloves, bay leaves, salt and the whole tomatoes.  Bring to a boil, cover and simmer until the chicken is tender and the sauce is fairly thick (about 25 minutes) Cook uncovered, if necessary, to thicken the sauce.

    Heat the ghee or butter and fry the slices onion for 5 minutes. Add the onions along with the ghee to the chicken.  Remove from heat and stir in the coriander leaves.

    I served it with savory rice and raita

    With some yogurt and ground almonds added

    Adult serving

    Kid serving - I made sure all the whole spices were removed and chopped up the chicken a bit.  I also put the Raita right on top so they got cool yogurt with every spicy bit

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