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, it’s 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 don’t do that. It’s 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

3–6 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

5–6 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

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.