I Love Curry (9781849491693) by Anand Anjum
Author:Anand, Anjum
Language: eng
Format: epub
ISBN: 9781849491693
Publisher: Hardie Grant Pub Pty Ltd
Published: 2011-12-20T00:00:00+00:00
Using a mortar and pestle, or a spice grinder, grind together the whole spices
and chillies to a fine powder. Separately blend together the ginger and garlic
to a fine paste, adding a little water to help. Take around one-third of this
paste and mix it with the marinade ingredients, adding 1/4 tsp of salt. Add to
the chicken, mix well and marinate for as long as possible, up to overnight in
the refrigerator, though even 30 minutes will help.
Heat the oil in a non-stick saucepan. Add the onion and sauté until golden
brown. Add the remaining ginger-garlic paste and cook until the water has
evaporated, then continute to cook gently until the garlic is colouring. Add
the tomatoes and curry leaves and cook for six to eight minutes over high
heat until the oil is released on the sides of the pan; stir more as it thickens.
Add the ground whole spices, cumin, coriander, salt and a good splash of
water. Cook until the pan dries out, stirring often. Add another splash of
water and repeat. By now the sauce should be cooked and homogenous.
Add the chicken and its marinade. Continue cooking over a high heat, stirring
constantly until the yogurt has been incorporated. Add 150ml water, bring to
a boil and cook until the chicken is done (around five minutes for breast and
eight for thighs). Stir often, as it will help bring the sauce to a lovely creamy
consistency. Taste and adjust the seasoning to your taste; you may want more
chilli powder or lemon juice.
serves 4
spicy andhra chicken curry
Andhra is a region known for its great hot food and this dish
is just that, bold and absolutely wonderful. Although it might
look complicated, itâs actually quite easy to cook and, as it uses
boneless chicken, all comes together quite quickly. The chicken
would normally be deep-fried before being added to the sauce,
but I donât do that. Itâs up to you. If the dish seems too spicy,
add a little milk, light cream or coconut milk to tame the
flavours. White poppy seeds have a lovely taste and creaminess,
you can make it without them but I recommend you seek them
out as they are a fantastic store cupboard ingredient. This is
great with rice and Indian breads.
for the curry
for the marinade
1 tbsp white poppy seeds
6 cloves
1cm cinnamon stick
1/2 tsp black peppercorns or ground
black pepper
2 tsp fennel seeds
3â6 dried red chillies, seeds shaken
out if you prefer
20g fresh root ginger, peeled weight
6 fat garlic cloves
salt, to taste
400g boneless, skinless chicken
thighs or breast, in 5cm pieces
5â6 tbsp vegetable oil
1 onion, finely chopped
2 smallish tomatoes, blended to a
smooth puree
14 fresh curry leaves
1/2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder, or to taste
2 heaped tbsp yogurt
2 tsp lemon juice, or to taste
96 the curries
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