Optional additions which you may include are: 11 ml coriander – 3 cardamom pods – 33ml fennel which you may roast and add just before serving otherwise fennel overcooked looses it’s lovely flavor. I never added it but I was tempted but declined as it would’ve become a similar curry to the one I already have (Tony’s). The following day the curry tasted even more delish. I found that by adding tomatoes and potatoes to this type of curry were very necessary as personally I don’t like a dry curry.
Ingredients:(These were my ingredient amounts counted in the calories above)
1.666kg chicken, whole (washed and drained)
7.5 ml turmeric powder
26 black peppercorns
54 g chilies, fresh plus I added extra 7 g cayenne pepper as skipped the other chilies
11 ml poppy seeds
11 ml cumin seeds
33 ml tamarind paste
33 ml red wine vinegar
36 g ginger, fresh
36 g garlic cloves, fresh
3 onions, large
26 curry leaves
7 cinnamon sticks
60ml vegetable oil
11 ml mustard seeds (I used yellow) Salt to taste 10 ml sugar 534 g tomato puree (homemade)
300 ml water
600g rice (3 cups) rice – 2,190 Calories
1.234 kg potatoes – 851 Calories peeled (washed) I leave the skins on mine for nutrient density
Roast all the dry spices. To ensure none of the dry spices are under roasted, roast them individually, because each of them has their own burning point. Roasting is going to give you that robust flavour for the curry. Over a low flame add the dried chillies, moving around whilst shaking the pan so that the heat gets distributed evenly. Spices are done roasting when you can smell it and you want to take it off immediately because it continues to cook in it’s own heat and add it to coffee grinder. Add poppy seeds, shaking pan around to make sure each grain gets a nice toasty brown and just when it browns, add to grinder. Add cumin seeds to pan, shaking to spread evenly over the pan so each grain gets heated. As soon as you can smell the flavour it is done. Add toasted cumin to grinder. Heat peppercorns and cloves next as they both cook at the same rate and you will notice the surface of the peppercorns will be a little bit shiney and clove a slight bit browner and will smell lovely. Add to grinder. Switch off the heat and now quickly add the turmeric to the hot pan because turmeric needs about a minute, otherwise it burns quickly. Add to grinder. Grind the cooled roasted dry spices coarsely. Coarsely will just add a little more texture to your chicken. Now your wet Masala is done and we will now rub it into our chicken with the dry mixture. Before rubbing into chicken, slash the chicken diagonally for the marinade to penetrate and coat your palms with oil to prevent the chilies from burning your hands. To your chicken in a bowl, add all of your dry Masala followed by all of your wet Masala and give it all a good mix working it in with your hands. Cover and leave chicken to marinate for an hour. You may do this overnight for better flavour but 1 hour for chicken is usually enough to do the trick. When you make it with mutton or duck you have to leave it overnight to marinate.
Prepare the marinade: To a food processor in the following order, add your tamarind followed by the vinegar, the garlic and ginger topped by your fresh red chilies. Blitz all until a smooth paste.
Preparing your curry: Heat a deep saucepan on a medium flame. Add 60ml vegetable oil to pan. As soon as oil is heated, add the black mustard seeds to the oil and stir well. Cover the pan with lid to allow the seeds to pop. As soon as you hear that popping sound you will know that it’s done. Carefully open the lid and add the cinnamon sticks, giving it a quick stir, add the finely chopped onions and stir well. Cover with lid and allow to gently saute until onions become translucent. As soon as onions are done, add in the chicken pieces one by one to the cooked onions. Wash out food processor and marination bowl with given amounts of water in recipe and add this to your pot. Give pot a quick stir just to make sure your Masala marinade is evenly spread. Cover the pan with the lid and turn the flame up slightly and let the chicken cook for about 15 – 20 minutes. Add the salt and jaggery (a little sugar) together with the curry leaves and give it a quick stir. So that the seasoning get a chance to spread evenly throughout. Cover pan with lid and let the chicken cook over a low flame for another 5 – 7 minutes. Serve hot with pav bread and or steamed rice.
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