The Big Book of Curry Recipes (10 page)

Bring the mixture to a boil then reduce to a simmer, cover the pan and cook for about 25 minutes, until the chicken is cooked through and tender. Now stir-in the carrots along with the lemon juice and brown sugar. Mix to combine then bring back to a boil, reduce to a simmer, cover and cook for 20 minutes more.

Remove and discard the bay leaves and cardamom pods then serve hot on a bed of rice.

Chicken and Broccoli in a Curried Yoghurt Sauce

Chicken and Broccoli in a Curried Yoghurt Sauce is a traditional Anglo-Indian recipe for a classic dish of chicken cooked with broccoli in a yoghurt-based sauce flavoured with garlic, ginger, chillies, curry powder and curry spices.

Ingredients:

1 small onion, finely chopped

5 garlic cloves, finely chopped

3cm (1 in) length of ginger, grated

1 medium hot chilli, finely chopped

1 tbsp butter

1 tsp curry powder

1/2 tsp ground cumin seeds

1/2 tsp ground green cardamom seeds

6 chicken breasts

180ml (2/3 cup) chicken stock

1 head of broccoli (with stalk), chopped

1 tbsp coriander (cilantro) leaves, finely chopped

180ml (2/3 cup) plain yoghurt

juice of 1 lemon

Method:

Melt the butter in a pan or wok and use to fry the onion, garlic, ginger and chilli for about 5 minutes, or until the onion is soft. Stir-in the curry powder, cumin and cardamom and cook for 1 minute more. Add the chicken and stir-fry for 2 minutes before adding the stock. Bring the mixture to a boil then reduce to a simmer, cover and cook for 10 minutes, turning the chicken breasts over half way through.

After the 10 minutes are up remove the chicken from the pan and set aside. Meanwhile, add the broccoli and coriander then cover and cook for 5 minutes. At the end of this time remove the broccoli with a slotted spoon and set aside. Bring the pan back to a boil and continue cooking until the liquid has almost all evaporated before returning the chicken and broccoli to the pan.

Stir-in the yoghurt and allow the mixture to heat through (but do not boil). Stir-in the lemon juice and serve on a bed of rice.

Chicken Makhani

Chicken Makhani is a traditional Bangladeshi recipe for a classic curry of chicken with yoghurt flavoured with spices in a tomato-based sauce with fenugreek leaves and coriander (cilantro)

Ingredients:

900g (2 lb) chicken thighs

250ml (1 cup) plain yoghurt

3cm (1 in) piece of ginger, grated

8 garlic cloves, grated

2 tbsp lime juice

10cm (4 in) length of cinnamon

8 cloves

8 green cardamom pods, crushed

10 black peppercorns

1 tbsp oil

1kg (2 lb 3 oz) ripe tomatoes, roughly chopped

1 tsp dried methi (fenugreek) curry leaves

1 tbsp ground white pepper

2 tbsp cream

450g (1 lb) unsalted butter

salt, to taste

coriander (cilantro) leaves, chopped for garnish

Method:

Clean and skin the chicken thighs and place in a bowl. In a separate bowl mix together the yoghurt, ginger, lime juice, garlic, cinnamon, cloves, cardamom pods, peppercorns and oil. Pour the yoghurt and spice mix over the chicken and toss to coat. Cover and set aside to marinate in the refrigerator for at least 6 hours (preferably overnight).

The following day, arrange the chicken pieces in a roasting dish and pour the marinade over the top. Transfer to an oven pre-heated to 130ºC (265ºF) and bake for 10 minutes. Remove from the oven and set aside to cool.

In the meantime, add the tomatoes to a pot and bring to a boil. Continue cooking until the mixture has reduced in volume by half then take off the heat, allow to cool slightly and press through a fine-meshed sieve. Retain the liquid and discard the seeds and skins remaining in the sieve.

Transfer the tomato sauce to a clean pan and when hot add the butter. Continue cooking until the butter has melted then add the white pepper, salt, fenugreek leaves and the cream. Add the chicken pieces to this sauce and continue cooking (simmering gently) for about 30 minutes or until the chicken is thoroughly cooked through. Transfer to a serving bowl, top with the chopped coriander and serve hot with rice.

Deccan Chicken Curry

Deccan Chicken Curry is a traditional Indian recipe for a classic curry of chicken cooked in stock made with tomato pure and grated coconut flavoured with fairly mild and aromatic spices.

This is a classic coconut-based curry from the South of India.

Ingredients:

1 large onion, sliced

2 tbsp vegetable oil

2 garlic cloves, sliced

2 green cardamom pods, crushed

2 cloves, crushed

5cm (2 in) length cinnamon stick

2 tsp
Garam Masala

1 tsp chilli powder

4 large chicken joints, skinned

100g (1/2 cup) tomato purée

300ml (1 1/4 cups) water

1/2 fresh coconut, coarsely grated

zest of 1 lemon, to garnish

Method:

Heat the oil in a large pan over medium heat and use to fry the onions, garlic, cardamoms, cloves, cinnamon, garam masala and chilli powder for about 5 minutes, stirring constantly.

Lower the heat and cook gently for a further 5 minutes, stirring frequently. Raise the heat and add the chicken pieces along with the tomato purée. Turn the chicken pieces frequently in this mixture to ensure even coating. Add the water and bring the mixture back to a boil, stirring and turning the chicken to coat once more.

Now add the coconut, cover the pan and simmer gently for 1 hour, or until the chicken is very tender. Once ready, transfer to a warmed serving dish, garnish with grated lemon zest and serve with rice.

Murgh Rasedaar (Chicken Leg Curry)

Murgh Rasedaar (Chicken Leg Curry) is a traditional Indian recipe for a classic curry of chicken legs cooked in a blend of fried onion and spices with tomato puree, ginger and lemon juice that’s finished with yoghurt.

Ingredients:

225g (1/2 lb) onions, finely chopped

2 garlic cloves, chopped

120ml (1/2 cup) ghee

3 tbsp tomato purée

1 tsp ginger, freshly-grated

1 tbsp lemon juice

1 tsp ground turmeric

1 tsp cayenne pepper

8 whole chicken legs

150ml (3/5 cup) plain yoghurt

360ml (1 1/2 cups) hot water

salt, to taste

1 tsp
garam masala

1 black cardamom pod

2 green cardamom pods

4 black peppercorns

4 cloves

5cm (2 in) length of cinnamon stick

Method:

Melt the ghee in a pan, add the onion and fry for about 10 minutes, or until golden brown then stir in the black cardamom, green cardamom pods, black peppercorns, cloves and cinnamon. Stir-fry for 2 minutes then stir in the tomato purée, ginger, lemon juice, turmeric and cayenne pepper.

Blend thoroughly then toss the chicken legs in this mixture to coat. Bring to a simmer and cook for 10 minutes, stirring constantly. In the meantime, blend together the yoghurt, hot water and salt. Pour this into the pan and stir to combine.

Bring to a boil, cover and reduce to a simmer. Cook gently for 30 minutes, or until the chicken is very tender. Sprinkle the garam masala over the mixture and stir to combine.

Cook for a further 5 minutes then serve immediately, accompanied by rice.

Chicken Vindaloo

Chicken Vindaloo is a traditional Indian recipe (from Goa) for a classic curry of chicken and onions cooked in a traditional spicy and sour vindaloo paste.

Ingredients:

60ml (2 oz) ghee

500g (1 lb) skinless and boneless chicken breasts cut into 3cm (1 in) cubes

400g (1 lb, scant) onions, minced

5 tbsp
vindaloo curry paste

120ml (1/2 cup) water

Method:

Heat the ghee in a wok or large pan. When hot, add the chicken pieces and fry until golden brown all over. Remove the chicken pieces with a slotted spoon and set aside.

Stir the minced onions into the ghee remaining in the pan and fry for about 6 minutes, or until soft and translucent. Now stir in the vindaloo paste and return the chicken pieces to the pan.

Cover and cook over medium heat for about 5 minutes. Stir in the water at this point then bring to a simmer, cover and cook for about 20 minutes, or until the chicken is tender and the sauce has thickened.

Serve hot, accompanied by rice.

Chicken Curry with Greens

Chicken Curry with Greens is a traditional Indian recipe for a classic curry of chicken and greens in a tomato, onion, and garlic base thickened with ground almonds and flavoured with spices and curry paste.

Ingredients:

1 chicken, cut into serving pieces

2 onions, finely chopped

2 tomatoes, blanched, peeled and sliced thinly

2 garlic cloves, sliced into thin slivers

1 cinnamon stick (about 5cm long)

60ml (1/4 cup) cooking oil

1 dessert spoon curry paste (your choice)

seeds from 2 cardamom pods

2 cloves

1 dessert spoon ground almonds (or substitute ground poppy seeds)

500g (1 lb) spinach, spring greens, sweetheart cabbage (etc), washed and shredded

salt, to taste

Method:

Heat the oil in a wok or karahi. Add the onions and fry for about 4 minutes then stir in the garlic, tomatoes, the curry paste and the spices. Mix well to blend and continue stir-frying for 5 minutes more. Add the chicken piece and stir into the spice paste, ensuring that you turn them over so that they are coated in the spice paste mix.

Reduce to a simmer, cover the pan and cook gently for 20 minutes. Check the pan every now and then to ensure the mixture is not drying too much and beginning to burn (if it is, add a little boiling water).

Now stir in the greens, cover the pan and cook for about 5 to 10 minutes more, or until the greens have wilted and the chicken is tender and completely cooked through. Season to taste with salt and serve.

Country Captain

Country Captain is a traditional Pakistani recipe for a classic dish of fried chicken served in a spiced sauce of ginger, onion, chillies and black pepper.

This is an English-inspired dish that is now commonplace in Pakistan and northern India. The word ‘captain’ here is a corruption of ‘capon’; but ‘country captain’ is how the dish is generally known.

Ingredients:

1 oven-ready chicken, jointed into serving-sized pieces

ghee or dripping, for frying

6 slices of fresh ginger

1 large onion, finely sliced

3 red chillies, sliced lengthways into thin strips

pinch of freshly-ground black pepper

salt, to taste (about 1/2 tsp)

Method:

Heat a little ghee or dripping in a wok or karahi. When hot, add the chicken pieces and fry until golden brown all over. Remove the chicken pieces with tongs and set aside.

Add the ginger, onion and chillies to the oil remaining in the pan. Fry for about 6 minutes, or until nicely browned then add the salt and black pepper. Return the chicken pieces to the pan and pour over about 600ml water or stock.

Bring to a boil, reduce to a simmer and cook gently for about 60 minutes, or until the chicken piece are very tender and the stock has reduced to a gravy (if the stock is thickening too quickly, add a little boiling water, as needed).

Chicken Guisado

Chicken Guisado is a traditional Indian recipe (from Goa) for a classic curry of chicken pieces in a spiced tamarind juice base with onions, garlic, ginger and green chillies.

Ingredients:

1kg (2 lb) chicken, divided into 12 serving-sized pieces (or use chicken portions)

1/2 tsp salt

2cm (1 in) piece of ginger, peeled and chopped

2 garlic cloves, chopped

2 tbsp cooking oil

6 onions, chopped

2 green chillies, chopped

250ml (1 cup) tamarind juice (soak tamarind powder in hot water then strain)

1 tsp ground cumin seeds

1/2 tsp freshly-ground black pepper

3/4 tsp ground turmeric

1 red chilli, shredded (remove the seeds for a milder effect)

Method:

Scatter the salt over the chicken pieces and set aside. Combine the ginger and garlic in a mortar and pound to a smooth paste.

Heat the oil in a pan. When hot, add the onion and fry for about 4 minutes, or until translucent but not coloured. At this point, stir in the ginger-garlic paste and the green chillies. Stir to combine and fry for 2 minutes.

Add the chicken pieces and fry for 3 minutes. Now add the tamarind juice, ground cumin seeds, ground black pepper and turmeric. Bring to a simmer, cover with a tight-fitting lid and cook gently for about 45 minutes, or until the chicken pieces are tender.

Turn into a dish, garnish with the shredded red chilli and serve.

Pish-Pash

Pish-Pash is a traditional Indian recipe for a classic dish of chicken and rice cooked with onions and spices until the rice is soft and broken down and which is often served as a pick-me-up for invalids.

Ingredients:

225g (1/2 lb) basmati rice, well washed

1 chicken, cut into serving-sized pieces

thumb-sized piece of ginger, peeled and thinly-sliced

1 large onion, sliced

12 black peppercorns

1/2 tsp
garam masala

1 tsp salt

60g (2 oz) butter or ghee

4 bay leaves (or Indian bay leaves, if you can get them)

Method:

Melt the butter or ghee in a pan, add the onions and fry until golden brown. Now add all the remaining ingredients and stir to combine.

Pour over enough water to just cover the ingredients, cover the pan with a tight-fitting lid, bring to a simmer and cook gently for about 60 minutes, or until the chicken is completely tender.

During cooking the rice should absorb all the liquid. Serve hot.

Shahi Chicken Korma

Shahi Chicken Korma is a traditional Indian recipe (from Hyderabad) for a classic curry of chicken in a spiced yoghurt base with nuts.