Let me start with a disclaimer. When you read the recipe, you might think that this will not make sense. But it does..believe me. You start by browning onions. Then you add sugar which caramelizes. Then ginger, green chiles and fresh cilantro are sauteed. A garlic and spice paste is added along with a splash of vinegar. Then the chicken simmers in a tomato sauce infused broth, along with peas. Well... That's a lot of helterskelter. But the end result is a one delicious spicy chicken curry, with hints of herbs and vinegar.
CHICKEN CURRY WITH PEAS
Serves 4
8 skinless Chicken pieces (thighs and legs)
3 tablespoons Canola Oil
2 big Onions
1 tablespoon Sugar
5 thin Ginger coins
3 Greens Chiles
1/2 cup Cilantro
2 tablespoons Garlic paste
1/2 teaspoon Turmeric
1/2 teaspoon Chile powder
1/2 teaspoon Cumin powder
1 tablespoon Red Wine Vinegar
3/4 teaspoon Kosher Salt
3 tablespoons Tomato Ketchup
1 cup Peas
Wash and dry chicken.
Peel and chop onion into fine dice.
Heat oil in a large Dutch oven.
Add onions to hot oil and saute till golden brown.
Mince green chiles.
Chop cilantro.
When onions are brown, move them to the sides and sprinkle sugar in the center. Let sugar caramelize. This should take 30 seconds to a minute.
Add ginger, green chiles and cilantro to onions. Saute.
Add turmeric, chile powder, cumin and garlic paste to onions. Stir so spices are mixed in.
Add vinegar and saute well. Let sauce sizzle for 30 seconds and add chicken.
Stir fry chicken so it is coated with spices.
Season with salt.
Add enough water to cover chicken.
Add tomato ketchup and peas to chicken. Bring to a boil, cover and simmer for 20 minutes.
Add tomato ketchup and peas to chicken. Bring to a boil, cover and simmer for 20 minutes.
Chicken should be well cooked and falling off the bone.
Serve curry hot with chapattis or rice.
My son is going to relish his dinner tonight. And we are going to relive his holiday through his stories. There will be plenty to go around!!
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