| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 750 |
g |
Chicken joint; skinned (leg or |
|
|
; breast but not a |
|
|
; combination) |
| 6 |
lg |
Clov garlic; peeled and chopped |
| 1 |
|
3 1/2 cm cub fresh root ginger; peeled and chopped |
| 60 |
ml |
Cider vinegar |
|
|
***GRIND THE FOLLOWING 8 SPICES UNTIL |
|
|
; FINE*** |
| 4 |
ts |
Coriander seeds |
| 1 1/2 |
ts |
Cumin seeds |
| 1 1/2 |
ts |
Black mustard seeds |
| 1 |
ts |
Fenugreek seeds |
| 2 |
|
Dried red chillies; up to 4 |
| 4 |
|
Whole cloves |
| 2 |
|
5 cm pieces cassia bark or cinnamon stick |
| 1/2 |
|
A nutmeg; crushed first |
| 60 |
ml |
Cooking oil |
| 2 |
|
Cloves garlic; peeled and crushed |
| 1 |
ts |
Ground cumin |
| 1 |
lg |
Onion; finely chopped |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Chilli powder; up to 1 |
| 1/2 |
ts |
Ground turmeric |
| 185 |
ml |
Water |
| 90 |
ml |
Dry white wine |
| 250 |
g |
Potatoes; peeled and cut into |
|
|
; 5cm cubes |
| 1 1/4 |
ts |
Salt |
| 1 |
tb |
Cider vinegar |
INSTRUCTIONS
Cut each chicken joint into two by separating the leg from the thigh
and cutting breast pieces into halves. You can use boneless chicken
if you wish, but adjust the cooking time as this will cook quicker
than on-the-bone chicken.
Puree the garlic and ginger with the vinegar in a blender, add the
ground spices and blend well. Put the chicken in a large bowl and add
the spices. Mix thoroughly, cover and leave to marinate for 5-6 hours
or overnight in the fridge. Remove from the fridge 30 minutes before
cooking.
Heat the oil in a heavy-based pan over a medium heat. Blend the
crushed garlic and ground cumin with 1tbsp water and add to the oil,
then fry for one minute.
Add the onions and fry till they are soft but not brown. Add the
chicken, turn the heat up high and fry for 6-8 minutes, stirring
frequently. Add the paprika, chilli powder and turmeric; stir and
cook for 2 minutes. Add the water, bring to a boil, cover and simmer
for 25 minutes.
Add the potatoes and salt, cover and simmer for 15 minutes. Then add
the wine, cover and simmer for 10 minutes or until the potatoes are
tender. Stir in the vinegar and remove from the heat.
Suitable for freezing if frozen before adding potatoes.
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