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Ингредиенты
- 5 Tbsp. Oil
- 1 1/2 Tbsp. Cumin seeds
- 8 x Dry warm red chillies, broken into halves, up to 10
- 3 Tbsp. Coriander seeds
- 1 1/2 tsp Fennel seeds
- 1 Tbsp. Black peppercorns
- 1 1/2 tsp White poppy seeds
- 5 x Garlic cloves, peeled and roughly minced
- 1 x 1 1/2 inch p fresh ginger, peeled and roughly minced
- 1/2 tsp Grnd tumeric
- 1 1/2 tsp Salt, up to 2
- 3 x Bay leaves
- 5 x Cardamon pods
- 1 x Inch cinnamon stick, broken
- 1 tsp Fennel seeds
- 3 x Cloves
- 1 1/2 tsp Urad dal*
- 15 x Fresh curry leaves, (if available), up to 20
- 2 med Sized onions, peeled and finely minced
- 1 lrg Tomato, minced One 2 1/4 pound chicken, skinned and cut into small serving pcs (breast halves into 3 and legs into drumsticks and thighs).
Инструкции
- Make the spice paste: In a small frying pan, heat 1 Tbsp. of oil over a medium-high heat. When warm, add in cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds.
- Stir and fry briefly till lightly roasted. Put these into a large coffee grinder and grind to a pwdr. Empty into the container of an electric blender. Add in garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 Tbsp. of water. Process till you have a fine paste, pushing down with a rubber spatula if needed.
- Heat remaining 4 Tbsp. of oil in a large saucepan over a medium to high heat. When warm, add in bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly till urad dal turns red, then add in curry leaves, if using. Stir once or possibly twice and add in onions. Fry onions till they are soft and lightly colored.
- Now add in the spice paste. Continue to stir and fry for about 4 to 6 min, adding a little water to prevent sticking. Add in the tomato and stir and fry for another 3 to 4 min.
- Add in the chicken pcs to the onion and spice mix. Stir till they are well coated then add in 2 1/2 c. water, just sufficient to cover.
- Bring to a boil. Turn the heat to low, cover and simmer till the chicken is almost cooked, about 20 to 25 min.
- Using a slotted spoon, remove the chicken pcs. Turn the heat up to medium-high, and reduce the sauce till very thick. This should take about 6 to 8 min. Replace the chicken, fold gently into the sauce, and cook for a further 5 min before serving.
- *urad dal is a small, pale yellow split pea
- Yield: 4 to 6 Servings
- Suggested wine: Rosemont Estate Shiraz Cabernet 1997
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 872 | |
| Calories from Fat 671 | 77% |
| Total Fat 76.37g | 95% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 1.75g | |
| Cholesterol 0mg | 0% |
| Sodium 3539mg | 147% |
| Potassium 1325mg | 38% |
| Total Carbs 51.11g | 14% |
| Dietary Fiber 18.1g | 60% |
| Sugars 13.32g | 9% |
| Protein 10.35g | 17% |
