Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga
photo by Lorrie in Montreal
- Ready In:
- 2hrs 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 kg chicken meat, chopped into small pieces
- 200 g onions
- 250 ml natural yoghurt
- 50 ml vegetable oil
- 1 1⁄2 teaspoons cardamom seeds
- 25 g gingerroot (chopped, NOT powdered)
- 4 garlic cloves
- 1 1⁄2 teaspoons fennel seeds
- 1 teaspoon cayenne pepper
- 1 1⁄2 teaspoons turmeric
- 1 cinnamon stick
- 2 cloves
- 350 ml cold water
directions
- Peel and chop the onions, garlic and ginger into small pieces.
- Make a masala from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding the mixture into a smooth paste.
- Sprinkle the meat with a little salt, then pour over the masala mixture, and allow to marinade for at least an hour.
- Heat the oil, in a large pan, until a slight blue haze can bee seen. Add the cinnamon (chopped/ground into fine pieces), the cloves and the onion pieces. Cook until the onion is golden brown.
- Add the marinaded chicken pieces to the pan which should still have the onions, cloves and cinnamon, making sure that you get as much of the marinade in the pan as possible.
- Put it back on the heat. Without stirring the mixture, you should see oil slowly rising to the surface. At this stage CAREFULLY add the cold water and bring the mixture back to the boil.
- Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stir occasionally.
- Serve the chicken meat on a bed of rice and pour over the masala that is left behind in the pan.
- The rice can be either plain, pilau or saffron. On the table add small serving bowls with individually contain chopped onions, chopped tomatoes, chopped cucumbers and chutney. This allows your diners to add the hot/cold selections from the bowls as they wish. This is also wonderful when served with nan bread or similar.
- Category Note.
- "Gurkha" curry listed in the English category?.
- Visit any English town and you will see at least one Indian restaurant and on the menu I will guarantee you will see at least 2 of these recipes. Indian (and Chinese) dishes have been taken and adapted to become our 'Traditional' English dishes. In some cases we have actually exported these dishes, slightly altered, back to the original country who has adopted them as their own national dishes!
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Reviews
-
Made for Photo Tag Spring 08 This is a really lovely dish...I will up the cayenne next time just because I like my curry a bit spicier...I erred on the side of moderation...when do I ever do THAT??? I finally mastered Basmati rice....YAY me! I used the cardamom pods you sent me...I LOVE their flavour. Thanks for another super meal.
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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