Monday, 20 February 2012

Chicken Masala with Coriander

I promised you some more Indian curry recipes. So here’s one I prepared this week; it’s not very complicated and doesn’t take long, yet the taste is deliciously rich.

What you need: 
  • 2 red onions 
  • 80 g of coriander leaves 
  • 2 garlic cloves 
  • 2 small green hot peppers (or half a big one) 
  • 2 spoonfuls of coriander seeds 
  • 1 spoonful of ground cumin 
  • ½ spoonful of ground turmeric 
  • 1 pinch of saffron 
  • 500 g of chicken breast 
  • 400 g of plain yogurt 
  • 1 spoonful of sugar 
  • Some olive oil 
  • This time, quantities are measured with a tea spoon. 
How to proceed: 
  • Cut your chicken into little cubes. 
  • Roughly cut the onions, the garlic cloves, the coriander leaves and the green pepper. If you want a very spicy-hot dish, you can use more than the quantity of pepper I indicated. 
  • Put them in your food processor and mix them until you’ve got a nice and smooth paste. If your onions aren’t juicy enough, you can add some water. 
  • Grind your coriander seeds. I recommend you don’t buy ground coriander as the flavour is less rich than when you grind the seeds yourself. And flavour is what we want to achieve. 
  • Heat a drizzle of oil in a big pan. When hot, add the paste and stir-fry it at medium heat for 10 minutes. 
  • Add the ground coriander seeds, cumin, turmeric and saffron. Stir-fry for another 5 minutes to allow the perfect development of all these spices. 
  • Add the chicken cubes, cook for 5 minutes. 
  • Add the yogurt and sugar, cover the pan and let it simmer for 15 minutes (the chicken should be tender by then). 
  • Take off the lid, add salt and pepper, give it a last stir and serve. 
You can serve this dish with rice or vegetables and perhaps a nice little Shallot Chutney. It’s strange but I do not really appreciate fresh coriander when it’s added to a salad. Yet once the coriander is cooked, I just find it too delicious for words. Here, it’s the nice blend of fresh and ground coriander that lends that rich flavour to the dish. I had planned to keep half of it for the next day; thus, I had used much more chicken than necessary. But we found our Chicken Masala so great that there were no leftovers once we had finished eating.  
Bon appétit! 


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