JAT PAT CHICKEN CURRY:
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover.
Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
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All the spices are easily available in any large grocery store and definitely in any Indian grocery store.
Better yet, PARAMPARA is a really good brand of ready made spice mixutures (masalas) that you can find in any Indian store and they are delicious & easy. It's basically adding chicken, Parampara ready made masala packet & water! They come in lots of flavors too.
http://www.paramparamix.com/product.htmhttp://www.ishopindian.com/shop/catalog/...
Chicken Curry from the Indian State of Kerala
Ingredients:
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas or green and red bellpepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7 boiled and peeled
Onions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups
- Spices -
Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/4 tsp.
Mustard seeds- 1/2 tsp.
Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste
Method:
1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste.
2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.
3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt.
4. Cover the pan and cook for 5 minutes.
5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.
Murgh Xaguti Masala or Goan Chicken Curry
2 tablespoon(s) oil
2 onions finely chopped
12 medium pieces (about 800 grams) of chicken
? teaspoon(s) turmeric powder
2 cup(s) water
salt to taste
1 tablespoon(s) tamarind pulp
? teaspoon(s) equal mix of mace and nutmeg powders For the Paste
1 cup(s) grated coconut
10 whole dry red Kashmiri chillies
4 cloves
2 cinnamon sticks of 1" each
2 tablespoon(s) each coriander and poppy seeds (khus khus)
1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds
2 star anise (phoolpatri)
1 tsp garlic paste
Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.
Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned.
Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides.
Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates
Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.
TIP:
Traditionally, chicken is cut into comparitively smaller pieces for this recipe.