Chicken Curry
Serves 2
Ingredients
0.5 Kg Chicken pieces, cooked
1 tbsp Vegetable Oil
1 Onion, chopped
1 clove Garlic, finely chopped
8 Mushrooms, sliced
1 Tomato Skinned and Diced
1 Chicken Stock Cube
6 Cardamom Pods, seeded
1 tsp Garam Masala
2 tsp Ground Coriander
1 tsp Ground Cumin
0.25 tsp Ground Turmeric
0.25 tsp Mustard Seeds
0.5 tsp Ground Cinnamon / or / 2 pieces of Cinnamon Bark / or / 1 Inch Cinnamon Stick
0.25 tsp Ground Cloves (optional)
0.25 tsp Fenugreek
0.25 tsp Ground Ginger
1 Small Green Chilli / and / or / 0.5 tsp Red Chilli Powder
20g Creamed Coconut
1 Cup Boiling Water
2 tbsp Plain Yoghurt
Splash of Lemon Juice
Salt
Pepper
Serve with Boiled Rice, Naan Bread or anything of your choice.
Garnish with fresh chopped Coriander for the professional touch.
Method
- Heat the oil in a large pan. Add the Cardamom seeds and mustard seeds. When Mustard seeds start to pop, add the Onion and Cinnamon. Fry until the onions are soft.
- Add Coriander, Cumin, Turmeric, cloves, fenugreek, ginger, chilli (to taste), and Garlic. Continue to fry for 5 minutes, with 1 table spoon of water. If mixture becomes dry, add a little more water to prevent sticking.
- Add Chicken. Fry for 2 minutes.
- Remove from the heat, and allow to cool for 30 seconds. Add the yoghurt and stir well.
- Dissolve the stock cube in 1/4 pint boiling water.
- Place pan back on the heat, adding the stock. Stir well. Add lemon juice, salt and pepper to taste, tomato. Bring to simmering.
- Add coconut, stir well. Top up with some more water, if mixture is drying.
- Simmer for 5 minutes.
- Add mushrooms. Simmer for another 10 minutes.
- Add Garam Masala and simmer for further 5 minutes and serve.
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