We've been having quite a bit of rain in Sydney. And that in turn has made the weather quite cool. Cool enough for a nice warming, Indian spiced chicken curry, Mughlai Chicken. It was delicous and I have a bit left for dinner sometime during the week!
Ingredients
2.5 cm fresh ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon dried chilli
4 tablespoons of ground almond
half a cup of water
5 cardamon pods, bruised
1 cinnamon stick
2 bay leaves
4 cloves
4 tablespoons of vegetable oil.
1.5 kg boned, skinned, chicken thighs, chopped into pieces
2 onions
200 ml of greek yoghurt
a cup of chicken stock
125ml cream
100g sultanas
1/2 teaspoon tumeric
1 teaspoon garam masala
1 tablespoon caster sugar
1 teaspoon of salt
75g toasted flaked almonds
Put ginger, garlic, cumin, coriander, tumeric and chilli in a mortar and pestle and pound to a smooth paste. (You can also use a food processor if you like.) Then add ground almonds and water and mix to a paste. Set aside.
Heat the oil in a large pan on medium and then brown the chicken meat in batches. Once they have a nice colour, remove and set aside. Add the onion and cook until softened and slightly browned and then add the cardomon pods, cinnamon stick, bay leaves, and cloves. Keep stirring to prevent the spiced onion mixture from catching. Add the pounded paste, and cook until everything starts to colour. Add the yoghurt, stirring gently until it becomes a thick sauce. Then add cream, stock and sultanas.
Put the browned chicken, along with all the juices that collect at the bottom of the bowl, back into the pan. The add garam masala, salt and sugar. Cook for 20 minutes or a gentle heat or until chicken is cooked through.
When serving, sprinkle with toasted flaked almonds.
Recipe from Nigella Lawson.
