Recipe from: Sheba Promod
Definitely one to try! Your end result will not look like what you may be used to but it shouldn’t! This is one that all the family can enjoy because although it has a beautiful blend of spices, there is also a balanced element of sweet & sour so even children will love this. Should you feel like it, you can always add blanched almonds, cashew nuts or fresh coconut (available in Asian stores) If you have any issues sourcing any of the ingredients, do give us a call and we will do our best to help! Although the recipe calls for water to be added, I would suggest you leave this until the very end, once you have judged how much water is released from the chicken during the cooking process.
Ingredients (serves 4)
5 tbsp sunflower oil
2 medium onions
½ inch ginger, chopped
4 cloves garlic
½ tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
¼ tsp cayenne (or less depending on preference)
1 tbsp yogurt (full or low fat – your choice!)
350ml water (optional)
1½ medium tomato finely chopped
450g diced chicken
1 tsp jaggery (or use sugar as an alternative)
¼ tsp garam masala
Roughly 1 tbsp fresh coriander, finely chopped
- Roughly chop half the onions and combine with the ginger and garlic in a blender to make a paste. Finely slice the remaining onions. Heat the oil in a heavy pan and when hot, fry the sliced onions until medium brown. Remove and drain on some kitchen towel and set aside.
- Pour the onion paste made earlier to the pan and fry until golden brown. Add all the powdered spices into the pan and mix well. Gently stir in one tablespoon of yogurt at a time and mix well in between each spoonful.
- Add the tomatoes and bring to the boil before adding the chicken. Cover and cook for 10 minutes (or until the chicken pieces are cooked)
- Scatter the garam masala into the pan, stir in the fried onions and allow to cook uncovered for about 5 minutes to allow to reduce slightly (or according to your preference) If the curry has very little gravy, you may add the water at this point.
- Sprinkle over the jaggery and mix well.
Garnish with fresh coriander and serve
Recipe from: www.absoluteindiancookeryclasses.com
The Absolute Indian is a Hertfordshire based cookery school that enables you to learn how to cook authentic Indian dishes without the use of pre-prepared sauces. Classes take place in small groups, allowing everyone to receive just the right amount of attention. Some classes have specific a South Indian to reflect Sheba Promod’s heritage. Our online Spice Boutique provides a range of authentic spices, cooking ingredients and kitchenalia that may be found in an Indian kitchen. In addition, there are a range of gifts and hampers, the perfect gift for foodies!
Find them on Facebook: www.facebook.com/AbsoluteIndian
Or Twitter: http://twitter.com/AIcookeryclass
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