Saturday, December 15, 2012

Southern curried chicken


Southern curried chicken is packed with spices and flavour and surprisingly simple to prepare.I just love to have this with hot apams
Prep time: 15 minutes
Cook time: 30-35 mins
  • 1/2 kg chicken curry cut pieces , skin removed
  • 1tsp freshly ground black pepper
  • 2 teaspoons garam masala
  • 1/2 freshly grated coconut ( ground to paste)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 1 cinnamon stick
  • 6 Green cardamom pods
  • 6 cloves, whole
  • 1 onion, finely sliced
  • 12 curry leaves
  • 3 to 4 whole green chiles
  • 1 (1 1/2-inch) piece fresh ginger, cut into thin strips
  • 6 garlic cloves , finely chopped
  • 1tbsp chilly powder
  • 3 tablespoons vegetable or coconutoil
  • salt to taste
  • 10 Cashew nuts for garnishing
  • Small handful chopped fresh coriander/cilantro, leaves and stems
Cooking Directions
  1. Heat the oil in a large pan over a medium heat. Add the cinnamon,cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
  2. Add the curry leaves, chilles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, chilly powder and freshly ground black pepper
  3. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
  4. Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
  5. Once the liquid has almost completely boiled away, add the coconut paste,a cup of boiling water and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
  6. Just before serving, stir in the chopped coriander/cilantro.
Note: Use drumsticks in this recipe to make ideal outdoor party food - the bones will also add maximum flavour to the dish.


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