Tuesday, July 5, 2016

Nagore Style Chicken Curry

For the spice paste:
4 tbsp fresh coconut, grated
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp black peppercorns
4 whole dried chillies
25 fresh curry leaves (from Indian grocery shop or atr a push you can use dried)
For the curry:
4 tbsp sunflower oil
3 green chillies
6 garlic cloves, finely grated or crushed
1 tbsp fresh ginger, peeled and finely grated
2 medium red onions, halved and finely sliced
2 medium  onions, halved and finely sliced
1 tsp turmeric
3 medium tomatoes, finely chopped
 chicken 1 kg skinned and portioned into 10 pieces (drumsticks, thighs, wings and halved breasts)
120 ml coconut milk
4 tbsp coriander leaves, finely chopped
Method :   In a small frying pan over a medium heat and add the coconut, stirring until it browns. Then add the cumin, coriander and fenugreek seeds, the peppercorns and dried chillies. Continue to stirfry for 3 minutes. Then add the curry leaves. Stir for about 30 seconds then remove from the heat and leave to cool.  Grind to a fine, slightly oily powder.
Put a large pot on a medium heat and let it get hot, then pour in the oil. Drop in one whole green chilli. Stir and allow the skin to blister slightly. Then add the garlic and ginger. Fry for a couple of minutes, until the garlic just starts to brown.  Tip in the onions and sauté until soft and golden.  Now add the turmeric and the spice paste and mix thoroughly then cook for 2-3 minutes.  Then add the tomatoes and cook, covered, for about 10 minutes. Stir occasionally, mashing the tomatoes into the sauce.  Add the remaining green chillies, slit lengthways, and season with salt to taste.
After giving this mixture a good stir add the chicken and brown the meat for about 10 minutes. Pour in  a cup of water and stir well.   Now add the coconut milk and coriander. Stir, cover and cook over a low heat for 35 minutes or until your chicken is cooked through and tender.
(Recipe by Madhur Jaffrey )