A curry with Persian influences which is often served at Parsi wedding feasts. Its from ” Thali” by Maunika Gowardhan.
Ingredients
- 10 dried red Kashmiri chillies deseeded and soaked in 100 ml warm water for at least 30 mins
- 50 g cashew nuts soaked in 100 ml warm water for at least 30 minutes
- 6 garlic cloves peeled and roughly chopped
- 5 cm ginger root peeled and roughly chopped
- 1 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tbsps approx 1.5 litres vegetable oil
- 4 whole cloves
- 1 bay leaf
- 6 green cardamon pods
- 180 g white onions finely chopped
- 900 g skinless chicken on the bone jointed
- 200 ml water
- salt to taste
- 2 tsp sugar
- 1 tbsp chopped coriander to garnish
Servings:
Instructions
- Put the garlic, ginger, cumin and fennel seeds in a blender along with the soaked chillies and 3 tbsps of their soaking water. Blend to form a thick paste, then set aside.
- Blend the cashew nuts separately with 3-5 tbsps of their soaking water to form a thick paste and set aside.
- Heat the oil in a heavy based saucepan over a medium heat. Add the cloves, bay leaf and cardamon pods and fry for a few seconds until they start to sputter. Add the onions and cook, stirring frequently, for 12-14 minutes until they soften and turn light brown.
- Add the ginger , garlic paste and stir for 2-3 minutes until the raw flavours are cooked out. Add the chicken to the pan and stir fry for 7-8 minutes, sealing the meat and coating with the spice mix. Add the water and season to taste.
- Cover and cook over a low heat for 25-30 minutes. Remove the lid and add the sugar and cashew paste. Simmer, uncovered, for a further 4-5 minutes until the chicken is cooked through and the gravy has thickened.
- Garnish with the coriander leaves and serve.
Share this Recipe
Powered byWP Ultimate Recipe