| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
2bl |
1 |
servings |
INGREDIENTS
| 2 |
kg |
Chicken pieces or 2 X size 14 chickens; jointed |
| 2 |
tb |
Ghee; butter or light |
|
|
; vegetable oil |
| 1 |
lg |
Or 2 medium onions |
| 2 |
|
Cloves garlic; crushed |
| 2 |
ts |
Grated fresh ginger |
| 1/2 |
ts |
Cardamom seeds; crushed |
| 1 |
ts |
Fennel seeds; crushed |
| 2 |
ts |
Ground coriander and cumin |
| 1/2 |
ts |
Garam masala and turmeric |
| 1/4 |
ts |
Chilli powder; (or to taste), up to |
|
|
; 1/2 |
| 1 |
|
150 gram can coconut milk |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Trim any excess fat from chicken. Melt ghee, butter or oil in a large
frying pan (an electric frypan is ideal for this recipe if you have
one). Using a gentle heat, fry the onions, garlic and ginger until
they're soft and glossy. Crush cardamom and fennel seeds roughly in a
mortar and pestle and add to the onions, then add the remaining
spices. Fry gently for a minute or so then add the chicken pieces,
seal slowly, turning once or twice in the fragrant curry spices. Add
coconut milk, 1 1/2 cups water and 1/2 level teaspoon salt. Cover the
pan loosely and simmer for about 20 to 25 minutes. Taste, add extra
salt if you like, and finish with lemon juice. If preparing this the
day before, refrigerate quickly.
To serve, remove any excess butter or oil from surface then reheat
gently in a frypan or alternatively, reheat in the microwave. Serve
hot with boiled jasmine or basmati rice and accompaniments such as
sliced cucumbers in yoghurt, pappadams and fruit chutneys. Serves 6
to 8.
Converted by MC_Buster.
Per serving: 607 Calories (kcal); 63g Total Fat; (88% calories from
fat); 4g Protein; 14g Carbohydrate; 70mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 12
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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