Chicken curry Recipe

Ingredients

• 5 tbsp vegetable oil
• 2 tbsp mustard seeds
• 1 tsp fenugreek seeds
• 3 fresh green chillies, deseeded and thinly sliced
• 1 handful of curry leaves (fresh or dry)- you can do without them, but it won’t be exactly the same
• 2 thumb-sized pieces of fresh ginger,peeled and coarsely grated
• 3 onions, peeled and chopped
• 1 tsp chilli powder
• 1 tsp turmeric
• 6 tomatoes chopped or one 400 ml can chopped tomatoes
• 400 ml coconut milk
• salt
• 4 chicken breasts, sliced into 1 cm strips
• 1 tbsp coriander seeds, crushed

Instructions

Before we start, please get all the ingredients ready…this is the most important tip for a successful curry.

1. Heat the oil in a pan. When hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for 5 minutes.
2. Chop the onions and add to the pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
3. Add tomatoes and cook for a couple of minutes.
4. Add the coconut milk. Simmer for 5 minutes until it has consistency of double cream, then turn of the heat and season with salt. This is your curry sauce base.
5. In a separate frying pan stir fry the chicken with crushed coriander seeds until lightly colored. Then add the chicken to your curry sauce and simmer for 30-40 minutes.

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Pakistan Chiken Biryani

Ingredients

4 tablespoons vegetable oil

4 small potatoes, peeled and halved

2 large onions, finely chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1 teaspoon ground cumi

1 teaspoon salt

2 medium tomatoes, peeled and chopped

2 tablespoons plain yogurt

2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom

1 (2 inch) piece cinnamon stick

3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil

1 large onion, diced

1 pinch powdered saffron

5 pods cardamom

3 whole cloves

1 (1 inch) piece cinnamon stick

1/2 teaspoon ground ginger

1 pound basmati rice

4 cups chicken stock

1 1/2 teaspoons salt

Directions

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 824 | Total Fat: 34.9g | Cholesterol: 131mg

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