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Chicken curry
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Cut
1 chicken in 8 pieces and skin. Finely chop 1 big onion, 3 cloves of garlic,
a generous piece of fresh ginger. Sauté in cooking oil of your choice,
ghee or butter. Add 3/4 tsp. of curcuma, 1 1/2 tsp. of ground coriander
seeds, 1 tsp. of ground cumin, 1 tsp. or more according to taste of chili
powder, a stick of cinnamon, 2-3 cloves, 3 cardamom pods. Be generous with
the use of spices. I'm talking full teaspoons, not levelled ones.
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| Fry
until spices become fragrant, add skinned chicken pieces, fry on low heat
until chicken meat is changing colour, add sufficient water to barely cover
chicken pieces, salt and black pepper. Bring to boil, then simmer on low
heat. A few minutes before chicken is ready, add a good half a cup of coconut
milk or cream; or a bit of both. |
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| Serve
with plain Basmati rice and a dry vegetable dish, or with peas
pilaf, (without the saffron for better contrast, the curry already is
yellow). Put a small bowl of ajaar (Indian/Pakistani pickles, like mango
or lime pickles), on the table. (No, mango chutney is no substitute!) |
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| Origin: |
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| This
isn't one of my own recipes, but one of my long time favorites.
With time, the original recipe went through a few minor changes. |
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