Four Spice Chicken Curry By Carlos Pepe

I took inspiration from the road side curry restaurants in Lahore. The recipe is simplified to use the minimum of ingredients that any curry kitchen would have. I have put both recipes one for boneless chicken and chicken on the bone. They vary a little, in the the chicken breast remains tender, with out drying out.

Ingredients

One kg of chicken breast, skin off and cut up into small pieces or one kg of chicken thighs or legs on the bone, skin off.


Four tablespoons of veg oil

100g salted butter

Two medium onions, finely diced (only use if using boneless chicken, will prevent the chicken from drying out)

300 ml tomato passata

One tablespoon of Garlic paste (or 6 cloves minced)

One tablespoon of Ginger paste (or two inches or grated)


Seasonings


One tablespoon of sea salt or reduce to taste

One half tablespoon of coarsely ground black pepper


Spices


1 One tablespoon ground coriander

2 One tablespoon ground cumin

3 Half tablespoon ground turmeric

4 One tablespoon of Kashmiri chilli powder


To garnish near end of cooking

One Tablespoon dried methi leaves Small handful chopped fresh coriander

4 - 6 small green chillis, cut of stem and slice in half length ways



Method


The method varies, for chicken on the bone follow steps marked A and for boneless chicken follow steps marked B

1. Heat oil in a pan.

2A. Add the chicken on the bone and ensure the colour changes to seal

chicken.

2B. Add onions on high heat, stir and reduce to a low heat. Put the lid on and simmer. You’ll notice that the evaporation from the lid will add moisture and stop onions from burning too quick. Stir occasionally to check not sticking to pan, if they do add a splash of water.

3A. Add the garlic and ginger, cook out for a few minutes.

3B. Once the onions are opaque and very lightly golden, dissolve Kashmiri chilli powder in a half cup of warm water and add. Cook out for a few minutes, before adding the garlic and ginger. Cook this out for a further few minutes.

4. Add the ground coriander, cumin, black pepper and turmeric, stir in well, add a little water to stop spices from burning.

5. Add tomato passata, stir and cook on low heat with lid on, checking occasionally, add half a cup of water and carry on cooking for fifteen minutes. If you require more sauce add more water.

8. Once the chicken is cooked to your liking add the butter, green chillies, methi. Stir in and simmer with lid on for a few minutes

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