This recipe serves 8–10 peeps - but for less just cut recipe in half! Originally inspired by Nigella but adapted by the Tarz! Chris McCormack was on Facebook and we were chatting about how he is having a night in with the lads this wkend and they might get a take-away curry - i then sent him this recipe thought best spread the curry love online.
2.5cm fresh ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chilli
4 tablespoons ground almonds
125ml water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5kg boned, skinned chicken thighs, each cut in 2
2 onions
250ml Greek yogurt
250ml chicken stock
125ml double cream
100g (golden if poss) sultanas
1 teaspoon garam masala
1 tablespoon caster sugar
1 teaspoon salt
75g flaked almonds, toasted if u can be bothered
Serving Size : Serves 8–10
1. Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and water, then blend again, and set aside. OR - If you dont have food processor then pestle and mortar or a little spice grinder works.
2. Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl and set aside.
3. Heat the oil in a large pan and add the chicken pieces – in batches so they fry rather than stew – and cook them just long enough to seal on both sides, then remove to a dish.
4. Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.
2.5cm fresh ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chilli
4 tablespoons ground almonds
125ml water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5kg boned, skinned chicken thighs, each cut in 2
2 onions
250ml Greek yogurt
250ml chicken stock
125ml double cream
100g (golden if poss) sultanas
1 teaspoon garam masala
1 tablespoon caster sugar
1 teaspoon salt
75g flaked almonds, toasted if u can be bothered
Serving Size : Serves 8–10
1. Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and water, then blend again, and set aside. OR - If you dont have food processor then pestle and mortar or a little spice grinder works.
2. Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl and set aside.
3. Heat the oil in a large pan and add the chicken pieces – in batches so they fry rather than stew – and cook them just long enough to seal on both sides, then remove to a dish.
4. Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.
5. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the chicken meat is cooked through.
6. Pour into a serving dish and scatter with the toasted flaked almonds.
6. Pour into a serving dish and scatter with the toasted flaked almonds.
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