Ahilya Fort Chicken Survedar
Another of my favourite recipes from Cooking of the Maharajas by Prince Richard Holkar
SERVES
4
PEOPLE
PREP TIME
28
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1kg (2 ¼lb) organic chicken cut into 5cm (2 inch) pieces with bone in
6 tbsp clarified ghee/butter
1 onion, finely chopped
2 tbsp ginger paste (45g)
2 tbsp garlic paste (45g – approx. 1 bulb of garlic)
1 tbsp poppy seeds
¼ tbsp turmeric powder
1 ½ tbsp freshly ground black pepper
2 tsp salt – may need more
450ml (16fl oz) coconut milk
10 – 12 cashew nuts, coarsely chopped
fresh coriander
Method
Heat the clarified ghee or butter in a pan. Add the chopped onion, stir and cook for 2-3 minutes. Add the ginger and garlic paste, poppy seeds and turmeric. Cook for 2-3 minutes.
Add the freshly ground black pepper and salt and continue to cook for 3-4 minutes, add the chicken pieces, cover, and cook for a further 10 minutes. Add the coconut milk and cook until the chicken is tender.
Taste and adjust the seasoning. Before serving, add the coarsely chopped cashew nuts and lots of fresh coriander.
