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RECIPE-Rotted_Moods_Chicken_Curry
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RECIPE-Rotted_Moods_Chicken_Curry
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Rotted Mood's Chicken Curry
Ingredients - Curry Paste
=========================
- [ ] 4 tbsp coriander seeds
- [ ] 4 tbsp cumin seeds
- [ ] 2 tbsp fennel seeds
- [ ] 2 tbsp fenugreek seeds
- [ ] 1 tbsp black peppercorns
- [ ] 1 1/2 inch piece of cinnamon stick
- [ ] 10 dried red Kashmiri chiles (less or more depending on heat tolerance)
- [ ] 3 cassia leaves (bay leaves)
- [ ] 1/2 tsp turmeric (ground)
- [ ] 125ml grapeseed oil
- [ ] 100ml white wine vinegar
Ingredients
=========================
- [ ] 4 - 6 tbsp curry paste
- [ ] 1 pound chicken thighs
- [ ] 1 medium onion (yellow or sweet) diced
- [ ] 1 can crushed tomatoes
- [ ] 1 cup water
- [ ] 4 - 8 oz heavy cream (can sub with coconut cream/milk if diary adverse)
- [ ] veggies of your choice (typically spinach or broccoli works well)
- [ ] 1 tsp sugar
- [ ] 1 pinch of salt
- [ ] 1 pinch of fennel seeds
- [ ] 1 pinch fenugreek seeds
- [ ] 1 pinch coriander seeds
- [ ] 1 - 2 tbsp ghee
- [ ] 2 tbsp yoghurt (optional)
- [ ] dried fruit (optional)
- [ ] raw cashews (optional)
Directions - Curry Paste
========================
- Heat a frying pan over a medium high heat
- Add the spices, dried chiles and bay leaves, and roast until warm, and the spices start to become fragrant
- If the spices start to smoke, remove them from the heat
- Place contents of the pan on to a plate and allow it to cool
- Place contents into a spice grinder or mortar and pestle and grind down to a fine powder
- Place ground spices back into the frying pan, add the turmeric and just water that things start to become a paste
- Add grapeseed oil and turn heat back on to medium high heat again
- Stir the paste while the pan heats up until the paste begins to sizzle and the oil starts to rise to the top, typically 30 - 60 seconds (depending on your stove)
- Remove from the heat and add the vinegar, stir well
- Spoon into a sterilized jar
- Will last in the fridge between 1 and 2 months
Directions - Curry
==================
- Take the chicken thighs and trim all the fat off, cut into cubes that are roughly the same size
- Optional Step (but recommended): Take the 2 tbsp yoghurt and mix with 2 tbsp curry paste, pour over the chicken, cover and allow to sit in the refrigerator for 8 - 12 hours
- when ready to cook, strain the chicken out
- Heat a pan on medium heat
- After the pan is hot, place ghee in the pan and let the ghee heat up
- Throw the fenugreek, coriander and fennel seeds in the ghee and let them start to cook, until the air gets fragrant (typically 30 - 60 seconds)
- If the seeds start to smoke turn the heat down a little and stir rapidly
- When things get fragrant, add the diced onion, and cook them in the ghee until they become golden clear
- Alternatively, you can cook the onions on medium low heat for longer until they are caramelized
- Add the chicken, stir and let it cook until it is just on the verge of golden
- Add the curry paste and stir to coat everything evenly
- Let the mix cook on medium heat for three to five mins, stirring to ensure things don't stick
- When the oil has started to separate add the can of tomatoes, water, sugar, cream and any veggies you want
- You can also hold veggies back until closer to the end of the simmer time, depending on the veggies you use
- Bring to a simmer and simmer for 20 - 25 mins
- Serve with rice or naan bread, add dried fruit and chopped cashews to plate if using