Desi Murgh Curry (4 Servings)
In the 50 and 60s, this curry was served to honoured guests only as chickens were expensive and hard to come by n the 50 and 60s, this curry was served to honoured guests only as chickens were expensive and hard to come by (unbelievable I know). You can use a young, male, organic, free-range chicken (desi murgh).
This is a lovely medium heat, aromatic curry with lots of sauce, great with naan for mopping up the juices.
4 Tbsp Sunflower Oil
2 Onions, Finely Sliced
4 Tomatoes, Skinned And Finely Chopped
2 Tsp Garlic Paste (Or Finely Chopped)
2 Tsp Ginger Paste (Or Finely Chopped)
50 g (1 3/4 Oz) Greek Style Yoghurt
1 Tsp Red Chilli Powder
1 Tsp Ground Turmeric
2 Tsp Ground Coriander
1 Tsp Cumin Seeds
4 Cardamom Pods, Crushed
1 Bay Leaf
Salt to Taste
1 Free-Range Chicken cut into 8 (butcher will do this) or 8 Pieces of Chicken Thigh, Skinned
4 Tbsp Freshly Chopped Coriander Leaves
Heat the oil in a large kerahi or pan. Add the onions and cook until dark brown.
Remove and allow cool, and then grinding them in a food processor to a paste.
Add the garlic, ginger and tomatoes and stir in the yoghurt.
Cook on low heat for 5 mins then add the browned onion.
Add the spices and stir.
Add the chicken pieces and stir in 500ml (16fl oz) water.
Put the lid on and simmer for 40 minutes or until the chicken is cooked through.
Remove the lid and cook for a further 10 minutes or until the sauce thickens.
Stir in the fresh coriander and garnish with an extra sprinkle of coriander leaves.
Enjoy with a topping or Greek style yoghurt, naan breads or chutney.