Rajasthani chicken curry
This recipe was shared with me by a chef at Nora Villa, a little bed and breakfast in Jodhpur
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
1 small chicken - about 1.6kg
4 tbsp sunflower oil
4 garlic cloves
4 black peppercorns
1 Indian bay leaf
a small piece of cassia
1 black cardamom
For the curry paste:
3 red onions, roughly chopped
2 ripe tomatoes, quartered
2 tbsp garlic, crushed
2 tbsp peeled and grated ginger
½ tsp turmeric
Âľ tsp chilli powder
½-1 tsp salt
300ml water
2 tbsp fresh coriander, chopped
Method
First joint the chicken into eight pieces. Heat the sunflower oil in a medium sized stainless steel saucepan on a high heat. Add the cloves, peppercorns, bay leaf, cassia and black cardamom pod. Stir for a minute or two. Add the chicken joints, stir and continue to cook until they’re golden.
Make the paste by whizzing the onions, tomatoes, garlic and ginger in a food processor. Add to the saucepan with the turmeric, chilli powder and salt. Stir and cook on a medium heat until the oil rises to the top, about 15-20 minutes. Add freshly chopped coriander.
Continue to stir and cook until nice and brown. Add water. Bring to the boil, cover and simmer until the chicken is cooked, about 15-20 minutes depending on the size of the chicken. Taste and correct the seasoning. Serve with rice and lots of fresh coriander leaves.
