Saturday, March 26, 2011

Curry Chicken

3 T vegetable oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely sliced
4 T cashew nuts
6 cloves garlic, peeled and left whole
2 green chiles, left whole, pricked with a knife
kosher salt
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
9 ounces plain yogurt
3 1/2 ounces water
12 curry leaves
1 teaspoon garam masala
1 teaspoon ground fennel seeds
juice of 1/2 lemon

Preparing the chicken:
Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop - Cover with a frying screen (as mustard seeds pop the oil spatters).

When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown.

Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown.

Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes.

Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened.

Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately.

Serves 4 to 6


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