Recipe by Leggy Peggy
This mild and flavourful dish comes from Julie Sahni's 1980 book, Classic Indian Cookery. She adapted it from a dish served at the Akbar India Restaurant in New York City (which I think is now closed). I am posting this for some former exchange students who are going through severe Kabuli withdrawal. I often make this a day in advance. A few comments. I think Julie Sahni writes some of the clearest recipes on the planet -- and she does so without being patronising. Check out her books (and note that I have abbreviated some instructions slightly). Also, I wonder if Kabuli means the recipe is influenced by dishes from Kabul, Afghanistan. Finally, I have never timed this accurately, so the prep time is a bit of a guess.
Top Review by French Tart
This has to be one of the most delicious curries I have made and eaten for a long, long time! And, I KNOW my curries! Well written and easy to follow, and well worth the effort of making up all your own spice mix and paste for this recipe. A VERY authentic curry flavour - which probably does originate from Afghanistan, as they use a lot of yoghurt, cardamom and coriander in their cooking. I cut this in half and made enough for four people - we had friends over for a curry lunch! As Malcolm does not like chicken breasts, I made this up with a mixture of boned legs, and thighs, as well as breasts. I used LOTS of coriander and also garnished the curry with flaked almonds, and yet MORE chopped coriander leaves! I served this with my own Recipe #208297. I am adding this to my All Time Favourites Cookbook......just divine Oh Leggy One!!! Made for PAC Autumn 2007 - and my last recipe for this little bird, who is ready to fly the nest - thanks for providing me with such wonderful and innovative recipes to make Leggy - BRILLIANT! FT:-)
- 4 large garlic cloves, peeled
- 3 tablespoons fresh ginger, chopped
- 3 medium tomatoes, quartered (about 375 grams/12 ounces)
- 250 g plain yogurt (8 ounces)
- 180 ml vegetable oil (6 ounces)
- 1 1⁄2 kg chicken breasts, boned, skinned and cubed (3 pounds)
- 1⁄2 teaspoon mace
- 1 teaspoon nutmeg
- 2 tablespoons blanched almonds, ground
- 1 teaspoon cardamom, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1⁄2 teaspoon fennel, ground
- 1 tablespoon salt
- 125 ml double cream (4 ounces)
- 2 -3 teaspoons black peppercorns, coarsely ground
- 4 -5 tablespoons cilantro, finely chopped (coriander)
Directions See How It's Made
- Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
- Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
- Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
- Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
- Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
- Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
- Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
- Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.