I have to start this post by giving credit where its due, because the recipe that follows is adapted from one that I came across online by Pryia Balchand. Pryia has got some amazing recipes and I was lucky enough to stumble across her blog and be wowed by her cooking.
It was during the christmas period when I saw a delicious photograph of a curry in the newsfeed of my Google+ account and I decided to ‘humour’ myself and take a look at the ingredients… Now if you’re not familiar with my blog, to cut a long story short, I suffer with ME and in October was diagnosed with a lot (and i mean LOT) of intolerances. So I rarely find a recipe that I can cook without adapting, changing and, well making it into something other than what the recipe was to begin with!
However, this was just not the case with Priya’s recipe. It did contain dairy and a dash of sugar but I was able to substitute those and so I decided it would be my New Year’s Eve special meal (As my husband and I decided to celebrate it by cooking together then chilling on the sofa watching telly!)
So, firstly let me tell you, if you want to see the original recipe, please check out Pryia either on Google+ (Via Priya’s Blog and Google+ button) or on her blog, Priya’s Food Safari
The recipe on her blog is called Lagan Ka Murg – Hyderabadi Chicken Curry. Now there were a few ingredients that my husband was unable to find (he did the shopping on New Year’s Eve for me!) so one or two spices were substitued or left out. Below are my tweaked ingredients.
2 chopped onions
2 tomatoes (liquidised)
1 tbsp tomato purée
2 green cardamom
1 tsp Cinnamon
1 tsp Ginger finely chopped
1 tsp Garlic paste
1 tsp Red chilli paste
1 tsp Garam masala
1-2tsp Mild mix masala powder (depending on how hot you want it)
1 tsp turmeric
Oil (coconut, rapeseed, olive)
1/2 tsp stevia
Chicken – Mix pack of thigh/ drumsticks (8pc) / Or use 4 Chicken breasts
1 tsp ginger finely chopped
1 tbsp red chili paste
1/2 tsp garam masala
1 tsp garlic paste
Dry Ingredients – to roast and grind
8 blanched almonds
8 whole cashew nuts
1/2 cup unsweetened dried coconut
1 can of coconut milk
- Start by washing the chicken (I usually use Vinegar or lemon then rinse with cold water). If using chicken breasts, cut the meat into small pieces when washing and trim off any fat. If using meat on the bone, remove the skin and make small cuts into the skin to allow the marinade/ sauce to seep into the meat.
- Marinate the meat using the ingredients under ‘marinade’ and if possible, leave overnight/ for a few hours to allow the spices to sink into the meat.
- Dry roast the nuts; when they are almost ready add in the coconut. If your pan holds the heat, it can take just a few seconds for the coconut to turn brown in colour. As soon as the coconut is cooked (brown), remove from the pan. To make into a paste my husband used a liquidiser with a tablespoon of water. Alternatively you can use a pestle and mortar. Once ground, keep aside until needed.
- Heat oil in a pan and sauté the onions until they turn brown in colour, then remove and place aside until needed.
- In the same pan, add the cardamom, cinnamon and the nut paste. Sauté for another 4-5 minutes.
- Add to this the Red chilli paste, Mild masala powder, garam masala, turmeric, ginger and garlic and cook for another 2-3 minutes.
- Add the liquidised tomato, the puree and stevia to the mix and sauté for a further 2 minutes
- Add in the onions and 1/2 the can of coconut milk, keep stirring until the mixture thickens (not too much of a ‘paste’ but not runny) then add in the chicken pieces.
- Cook the meat for 15-30 minutes (depending on whether you have used meat on the bone). Ensure you keep turning the meat and stirring the sauce so that it doesn’t stick to the pan (if you need to, add a little more coconut milk)
- Once the meat is cooked through, add the rest of the coconut milk, cook for a further 2-3 minutes then serve on a bed of rice or with a nan bread.