Chicken Curry Serves 6 -8
Ingredients:
3 Tbsp. Ajika Chicken Masala
2 lbs. skinless bone-in chicken pieces
1/2 cup plus 2 Tbsp. vegetable or corn oil
2 cups sliced onions
1/4 cup whole or halved cashew nuts, walnuts, pecans, or blanched almonds (optional)
1/4 cup raisins (optional)
1 Tbsp. finely chopped ginger or 1 tsp. ginger powder
1 Tbsp. minced garlic or 1 tsp. garlic powder
1 or 2 chopped fresh green cayenne or serrano chilies (optional)
1/2 cup chopped tomatoes
1/2 cup light cream (optional)
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
- In a small bowl mix together 1 Tbsp. Ajika Chicken Masala and 1 tsp. salt and rub over chicken. and refrigerate covered, 1 hour.
- In a medium pan or pot (non-stick is ideal) heat 1/2 cup oil over moderate heat and fry onions, stirring, until golden brown, about 5 mins. With a slotted spoon transfer onions to paper towels to drain. In remaining oil fry nuts and raisins, stirring, until lightly browned, 3 to 4 mins., and with slotted spoon transfer to paper towels to drain.
- In remaining oil fry marinated chicken pieces until lightly browned, 5 to 7 mins. (watch out for sputtering oil). With slotted spoon transfer chicken to paper towels to drain. Discard oil.
- In a small bowl mix together remaining 2 Tbsp. Ajika Chicken Masala, half of fried onions and 1/4 cup water. In a medium pan or pot (non-stick is ideal), heat remaining 2 Tbsp. oil over moderate heat and sauté onion mixture, stirring, until liquid has evaporated, about 2 to 3 mins. Add ginger, garlic, and green chilies and sauté 2 mins., stirring.
- Add tomatoes and 1/4 cup water and sauté, stirring, until tomatoes are soft and melt into the sauce, about 5 mins. Add chicken and 1/2 cup water and stir well. Cover curry and simmer 15 mins., or until chicken is cooked through.
- Stir in cream and simmer 3 mins. Add salt to taste.
- Transfer curry to a dish and garnish with remaining fried onions, nuts and raisins, and coriander leaves.
-Serve hot with rice (steamed or pilaf), with any Indian bread, pita bread or any other bread, or with boiled or steamed vegetables, including yucca (cassava).
Chefs Tip :
1. This recipe can also be used with the equivalent amount of Cornish game hen, turkey or duck.
2. To make an ideal spice rub, mix 1 Tbsp. Ajika Chicken Masala with 1/2 tsp. salt and 1/2 tsp. garlic powder and rub onto chicken before roasting or baking.
3. To reduce fat, do not fry chicken as in step 3; instead, increase cooking time after adding chicken in step 5 to 20 mins.
4. If you do not mix dairy with meat, substitute cream with 1/2 cup unsweetened coconut milk.
