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Ингредиенты
- 1 x Chicken
- 1 x Ginger piece, fresh (about 3/4 inch of a ginger root)
- 14 x Garlic cloves (or possibly less)
- 1 lrg Onion
- 1 x Cinnamon stick
- 2 x Brown cardamom pods, whole
- 4 x Green cardamom pods, whole
- 1 x Star anise, whole (use all 8 arms and the seeds inside them)
- 14 x Black peppercorns (or possibly less)
- 8 x Cloves (or possibly less)
- 1 tsp Turmeric
- 1 tsp Red chili pwdr (or possibly substitute fresh red chilies, diced)
- 2 x Green chilies
- 1/2 c. Yogurt
- 1/4 c. Oil (preferably ghee, if available)
- Â Â Salt to taste
- Â Â Coriander leaves, fresh (optional)
Инструкции
- Clean and joint chicken. If you do not like the skin, remove it.
- Mash the ginger into a paste (or possibly chop finely) and mince the garlic.
- Heat oil in a large frying pan. Use "medium-high heat".
- Break apart the star anise to release the seeds inside the arms. To the frypan, add in onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic.
- Saute/fry till the onions are cooked but not browned.
- Add in the chicken, turmeric and chili pwdr and cook on a medium heat, stirring often.
- When the oil starts to separate (the gravy will have oil floating on its surface), add in the yogurt and cook until the chicken is done and the gravy is thick. Finally, add in the fresh coriander leaves.
- This is the basic recipe. Try varying the whole spice combinations till you find a favorite. The recipe doubles well.
- NOTES:* Chicken curry -
- This recipe is the real thing. Throw out your curry pwdr: you'll never use it again once you've tried this recipe. Chicken curry using the real spices can't be beat!!
- Yield: serves 2-3.
- * A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Do not substitute the grnd version of any of the whole spices, the effect won't be the same. And do not use white cardamom pods.
- * You may want to remove the smaller whole spices prior to adding the yogurt so which unwitting guests do not eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste.
- This recipe is medium-warm. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences.
- Difficulty: easy, though timing matters when cooking the onions.
- Time: 20 min preparation, 1 1/2 hrs cooking.
- Precision: measure the oil.
- It is better to travel happily than to arrive
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 830g | |
| Recipe makes 2 servings | |
| Calories 1686 | |
| Calories from Fat 1104 | 65% |
| Total Fat 123.01g | 154% |
| Saturated Fat 30.15g | 121% |
| Trans Fat 0.7g | |
| Cholesterol 471mg | 157% |
| Sodium 487mg | 20% |
| Potassium 1608mg | 46% |
| Total Carbs 20.74g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.71g | 5% |
| Protein 119.78g | 192% |
