Sunday 13 October 2013

Lahori Chicken Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Lahori Chicken Curry. There are many variations of this dish, and this is one of them. It's simple to make and tastes wonderful with boiled rice or naan on a cold night.

A Simple List of Ingredients:

1. Ginger
2. Garlic
3. Water
4. Tomatoes
5. Onions
6. Green Chillies
7. Bay Leaves
8. Cumin Seeds
9. Green Cardamoms
10. Black Cardamoms
11. Vegetable Oil
12. Red Chilli Powder
13. Ground Turmeric
14. Ground Coriander
15. Salt
16. Boneless Chicken Pieces
17. Yoghurt
18. Garam Masala
19. Fresh Coriander

Bismillah, let's begin!

First, take four peeled garlic cloves, and one inch peeled ginger.

Place into a blender with a splash of water.

Blend until smooth, and set aside.

Chop three tomatoes.

Take two onions.

Peel and dice them.

Finely slice four green chillies.

For the whole spices, take:
One teaspoon cumin seeds
Five green cardamoms
Two black cardamoms
Two bay leaves

Heat five tablespoons vegetable oil in a pan until hot, and add the whole spices.

Fry for a minute or two.

Add the chopped onions.

Fry the onions until golden brown.

Pour in the ginger and garlic paste. Fry for a minute.

Two teaspoons red chilli powder
Two tablespoons ground coriander
Half a teaspoon ground turmeric
Salt, to taste

Add to the pan.

Throw in the tomatoes and green chillies.

Cook for 10 minutes or until the tomatoes have softened.

Add one pound boneless chicken pieces.

Add one cup water, or more if you want more sauce.

Throw in two tablespoons plain yoghurt.

Mix well, and bring to the boil.

Simmer and cover until the chicken is cooked - about 30 minutes.

Once the chicken is cooked ...

.. one teaspoon garam masala .. 

.. and a handful of fresh chopped coriander.

Stir to combine .. 

.. and serve with boiled peas and sweetcorn white rice! 


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