Ahilya Fort Virgin Chicken
Not sure how this recipe got its name but the end result is intriguing and delicious. Serve with Basmati rice.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the sauce:
½ - 1 tbsp chilli flakes
1 tbsp peeled and grated ginger
2 tsp salt
110ml (4fl oz) natural yoghurt
110ml (4fl oz) cream
For the chicken:
50ml (2fl oz) clarified ghee/butter
900g (2lbs) chicken pieces, preferably skinned, cut into 5cm (2 inch) pieces with bone in, if possible
225ml – 450ml (8-16fl oz) hot water
For the poppy seed purée:
1 ½ tbsp poppy seeds
50g (2oz) frozen or desiccated coconut
14 almonds, peeled and coarsely chopped
110ml (4fl oz) whole milk
Method
Put the chilli flakes into a blender and blitz, add the ginger, salt, yoghurt and cream and blend to a smooth purée.
Pour the clarified butter into a wide sauté pan over a medium heat. When it melts, add the chicken pieces and the purée. Mix thoroughly. Add 175ml (6fl oz) of hot water and simmer uncovered until tender (add extra water as necessary).
Meanwhile, put the poppy seeds into the blender and blitz. Add the remaining ingredients. Blend to a smooth purée. Add this purée to the chicken ten minutes before serving. Heat through, stirring gently.
Just before serving, stir in the remaining ingredients. Serve on a mound of Basmati rice to absorb the sauce. Garnish with lime wedges.
