Mowgli street food by Nisha katona

Author:Nisha katona
Language: eng
Format: epub
Tags: Mowgli street food
Publisher: Yuki Sugiura
Published: 2018-01-20T05:00:00+00:00

AGRA GINGER CHICKEN

PREP: 10 MINUTES • COOK: 1 HOUR • SERVES 4–6

This is a very cleansing, light chicken curry that finds its roots in Agra – an area interesting in that it is slightly touristy, so the curries there can be unusually delicate and kind. Ginger in its fresh form is something that instantly makes a chicken curry accessible and fresh. Agra street food stalls with their banana leaf bowls full of this bright red chicken curry leave me with fonder memories than the Taj Mahal itself.

80ml/2½fl oz/⅓ cup vegetable oil

2 large white onions, cut in half and thinly sliced

5cm/2 inch piece of fresh root ginger, peeled and grated

6 garlic cloves, minced

3 tbsp garam masala

4 green cardamom pods

2 cinnamon sticks

½ tsp ground turmeric

¼ tsp chilli powder

750g/1lb 10oz bone-in chicken thighs, quartered

400g/14oz canned chopped tomatoes

1 tsp salt

1 tsp sugar

200g/7oz baby spinach, washed

zest of 1 lime

1 small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped

1 Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the sliced onions, ginger and garlic and fry for 8 minutes until the onions have softened and turned a deep golden brown.

2 Add the garam masala, cardamom, cinnamon, turmeric, chilli powder and the chicken thighs and fry for 5 minutes or until the chicken starts to brown, stirring so it is well coated with the spices.

3 Add the canned tomatoes, 450ml/15fl oz/1¾ cups water, salt and sugar and bring up to the boil, then reduce the heat to low and simmer gently for 35–40 minutes or until the chicken is cooked through and tender. Finish by adding the baby spinach and lime zest to the curry and when the spinach has wilted, stir through the chopped coriander. Add more water if necessary to loosen to your taste just before serving.

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