November 2003 Archives

This is a quick very hot restaurant-style chicken curry, a further attempt to cook something like the Chicken Madras at my favourite restaurant. It tastes similar, but not quite like it, and it's not as hot as the original, but it is yummy.

• 500g boneless chicken bresats, cut in cubes
• 1 green bell pepper, cut in rings
• 1 medium-sized onion, cut in rings
• 1 teaspoon cumin seeds
• 6 fresh green chilies, chopped
• 1 tablespoon ground fresh ginger
• 3 cloves garlic, squeezed through a garlic press
• 1 can peeled tomatoes, whizzed in a blender
• 200ml water
• 3 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon cardamom powder
• 1 teaspoon sweet paprika
• 3 teaspoons extra hot chili powder
• 1 bay leaf
• 1-2 pieces cassia bark
• 3 cloves
• 4 black peppercorns
• salt
• 2 tablespoons ghee or 4 tablespoons vegetable oil

Heat one tablespoon ghee in a large wok and fry the chicken cubes until light brown, then remove from the wok.

Add another tablespoon ghee; fry the onions and cumin seeds until light brownish, then add the bell pepper rings and fry until the onions are brown. Remove the bell peppers, then add the ginger, 4 fresh chilies, the bay leaf, 2 teaspoons coriander, turmeric, cumin and cardamom; fry for a couple of minutes.

Add the pureed tomatoes, water, garlic, paprika, 2 teaspoons chili powder, cloves, cassia bark, peppercorns, salt and chicken pieces. Cover and let simmer for at least 15 minutes.

Remove the lid, add the bell peppers, stir, and let simmer for another 5 minutes.

Add 2 more fresh chopped chilies, 1 additional teaspoon coriander and, if necessary, one additional teaspoon hot chili powder. Stir well, then remove from heat and cover for 5 minutes. Serve with rice and/or chapatis.

Upon popular request, here is a mild chicken curry. It's a very simple, straightforward recipe that produces a creamy, slightly sour chicken curry. Serves four.

• 2 large onions, cut in rings
• 3 cloves garlic, finely chopped
• 1 inch piece fresh ginger, finely chopped
• 5-6 tablespoons ghee or oil
• 800g boneless chicken breast, cut into 1 inch cubes
• 250ml yoghurt
• 1 tablespoon concentrated tomato purée
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• salt to taste

Heat the ghee in a large pan or wok, then add onions, garlic and ginger and fry until brown. Add chicken pieces, yoghurt, tomato purée, coriander, cumin, turmeric and salt. Stir well and let cook over medium heat until all the liquid has evaporated (this should take about 20 minutes).

Add 2 cups of water, stir well, bring to boil and let simmer until the meat is tender (another 30-40 minutes or so). Add more water if it evaporates too quickly. Adjust seasoning if necessary. Serve immediately with rice or bread.