 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Grace Cherian's recipe. This is supposed to be served with 4 lbs chicken but I used only 2 lbs. Originally also called for 3/4 cup oil and 3 green chlis and hot chili powder but cut those all back. Ingredients:
3 tbs olive oil |
2 tbs ginger root, chopped (3 piece) |
2 jalapeno peppers, chopped |
3 cloves garlic, crushed |
2 lbs chicken, cut up |
1 onion, sliced |
1/2 tsp ground cardamom |
5/8 c. water |
1/2 tsp ground cloves |
1/2 tsp ground cinnamon |
1 1/2 tsp turmeric |
1 tbs ground coriander |
1 tsp chili powder |
1 c. vinegar |
1 tsp salt |
Directions:
1. Heat the oil in a saucepan. When it is hot, add the ginger, chillis & garlic and fry for 2 minutes, stirring frequently.
2. Add the chicken pieces and fry until they are evenly browned. Transfer the chicken to a plate.
3. Mix the spices with just enough vinegar to make a smooth paste. Set aside.
4. Pour a little oil into the pan. Add the onions and fry, stirring occasionally, until they are golden brown.
5. Add the spice paste and fry for 8 minutes. I use whole spices and grind them together. Freshly ground spices give a wonderful aroma and flavour to the curry. The secret of making this curry taste good is frying the spice paste for the specified length of time. Stir the spice paste frequently. (Don?t let it burn). Keep adding a spoonful or two of water when the mixture becomes too dry.
6. Return the chicken pieces to the pan and pour in the remaining vinegar, the water and salt (to taste). Bring to a boil, cover the pan and reduce the heat to low.
7. Simmer for about 30 minutes or until the chicken is cooked through and tender.
8. Transfer to a warmed serving dish and serve. (This dish tastes better the next day after the flavours have had a chance to blend).
|
|