Top Review by mummamills
I have never made anything like this before, and I was surprised that all the spices I ground together in my morter and pestle ended up tasting like curry :) but it wasnt like any other curry I have tried. The heat doesnt hit you straight away, but as I had tasted the sauce before I was ready to serve, I did some sambols. Onion slices in sour cream, avocado and banana in lemon juice, and sliced tomato with heaps of fresh sliced mint and vinegar. I didnt layer it with the rice, just served them side by side. My husband licked the plate :) some hints for Australians though. I used brown onions and they were a little tough. Next time I think I would use red onions, or saute the brown ones in a little butter first, then add the oil. (I thought it was way too much oil, but it isnt, it stops the chicken from sticking during cooking) AND because this is so nice, there is NO way it would serve six. I would reckon about 4 with sambols :) (maximum) thanks Liara, I look forward to trying more of your recipes!
- 1⁄2 cup vegetable oil
- 3 medium onions, chopped fine
- 2 cloves garlic, chopped
- 1 ounce fresh ginger, chopped
- 3⁄4 lb boneless chicken
- 2 brown cardamom pods
- 4 whole cloves
- 14 whole black peppercorns
- 2 teaspoons dried coriander
- 1 teaspoon cumin seed
- 2 teaspoons white poppy seeds
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 2 teaspoons tomato paste
- 2 bay leaves
- 3⁄4 cup plain yogurt
- tomatoes, Slices
- green pepper ring
Directions See How It's Made
- Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
- Add ginger, fry another minute or two, then transfer mixture to a large bowl.
- Add chicken.
- Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
- Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
- Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
- Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.