Author Topic: Gurkha Chicken Cardamom Curry  (Read 1103 times)

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Offline Tāf

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Gurkha Chicken Cardamom Curry
« on: March 25, 2013, 13:50:49 PM »
        2kg chicken meat, chopped into small pieces
        200g onions, peeled and diced
        250ml natural yoghurt
        50ml vegetable oil
        1 1/2 teaspoons cardamom seeds
        25g ginger root ( chopped, NOT powdered)
        4 garlic cloves, peeled and minced
        1 1/2 teaspoons fennel seeds
        1 teaspoon cayenne pepper
        1 1/2 teaspoons turmeric
        1 cinnamon sticks
        2 cloves
        350ml cold water


Peel and chop the onions, garlic and ginger into small pieces.

Make a masala from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding the mixture into a smooth paste.

Sprinkle the meat with a little salt, then pour over the masala mixture, and allow to marinade for at least an hour.

Heat the oil, in a large pan, until a slight blue haze can bee seen. Add the cinnamon (chopped/ground into fine pieces), the cloves and the onion pieces. Cook until the onion is golden brown.

Add the marinaded chicken pieces to the pan which should still have the onions, cloves and cinnamon, making sure that you get as much of the marinade in the pan as possible.

Put it back on the heat. Without stirring the mixture, you should see oil slowly rising to the surface. At this stage CAREFULLY add the cold water and bring the mixture back to the boil.

Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stir occasionally.

Serve the chicken meat on a bed of rice and pour over the masala that is left behind in the pan.