If you don't like spice food don't try this one ;)
(original recipe by Madhur Jaffrey "100 Essential Curries")
- 3 small onions, each about 75 gr (3oz), peeled, cut in half length ways and thinly sliced
- corn or peanut oil
- 2 small onions, about 175 gr (6oz), peeled
- 5 cm (2in) piece fresh ginger, peeled
- 4 garlic cloves, peeled
- 4 tbsp oil saved from frying the onions, plus 1 tbsp ghee, or more oil
- 1 chicken, about 1.75 kg (4lb), skinned and cut into small serving pieces
- 6 tbsp natural yogurt
- 1 1/2 tsp salt
- 6-10 whole bird's eye chilies, with small slits cut in them
- 1 3/4 tsp sugar
- 2 tbsp lemon or lime
Step One
Pour enough oil into a large frying pan come to a depth of 3 mm (1/8 in), and set over medium heat. When the oil is hot put in the onions and fry for about 8 minutes. The onions will have begun to brown.Reduce the heat to low. Continue to stir and fry until most of the slices are reddish-brown-about 12 minutes. Empty the frying pan contents into a sieve set over a bowl. Spread out the onions on kitchen paper to dry. Once completely cool, crumble the fried onions and set aside.
Step Two
Peel and chop the onions, ginger and garlic and put them into a blender with 3-4 tablespoons water. Blend, pushing down with a rubber spatula when necessary, until you have a smooth paste.
Step Three
Put the oil and ghee in a large, non-stick, lidded pan and set over a medium-high heat. When hot, pour in the paste from the blender. Stir and fry for about 5 minutes or until the paste is lightly browned. Add the chicken pieces. Continue to stir for a further minute. Over the next 5 minutes add 1 tablespoon of natural yogurt at a time and keep browning the chicken. Now add 175 ml (6fl oz) water, the crumbled onions and salt. Stir to mix and bring to a simmer gently for 20 minutes, turning the chicken pieces over now and then. Add the chilies, sugar and lemon or lime juice. Stir to mix. Cover and continue to cook on a very low heat for another 10 minutes.
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