Prep 10 mins
Cook 55 mins
Wonderful curry, my friend gave me this recipe after dinner at his house. The use of nuts, cream and saffron make this a bit special.
- 3 lbs skinless chicken pieces
- 1 teaspoon salt
- 1 inch cube fresh ginger, chopped
- 6 garlic cloves, chopped
- 2 teaspoons cumin seeds
- 4 dried red chilies
- 2 black cardamom pods, seeds only
- 6 cloves
- 2 cinnamon sticks, broken up
- 6 black peppercorns
- 1 tablespoon white poppy seeds
- 12 cashew nuts
- 4 tablespoons cold water
- 2 ounces butter
- 1 ounce coriander leaves, chopped
- 2 fresh green chilies, halved and seeded
- 1⁄2 teaspoon turmeric
- 1⁄2 pint warm water
- 1⁄2 teaspoon saffron strand
- 1 lb small potato, peeled and halved
- 5 ounces fresh single cream
- 1 teaspoon lemon juice
- 2 hardboiled egg, quatered
- Mash the salt with the ginger and garlic to make a pulp.
- Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
- Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
- In a heavy pot melt the butter over low heat,.
- and cook the ginger/garlic pulp for 3 mins stirring all the time.
- Add the spice paste and cook for 3 mins, stir.
- Add the chicken and cook till it changes colour 6 minutes.
- Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
- Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
- Add the potatoes and cook till tender 20 minutes.
- Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
- Garnish with the eggs.
- serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Thank you so much for sharing this recipe. Not only did it turn out amazing, it was really fun to make--loved grinding the seeds/spices/nuts/chile, adding all the levels of delicious yet subtle flavor. The only change I will make next time is that I will double all of the sauce ingredients, because it's that good--look forward to making again soon!
Wow, we really liked this recipe. It doesn't have a lot of heat to it but the flavors are really rich and delicious. The only changes we made were 1) we didn't have black cardamom or saffron so we left it out 2) we didn't have white poppyseed (or black) so i used a few extra cashews. 3) we cut the recipe in half, but i wish we didn't! Leftovers would have been great.
Next time we will probably double the gravy as it came out kind of dry. Would have loved more sauce! And maybe leave out the eggs, didn't care for them. But will be making this again!
This is indeed a wonderful curry, I made it for a birthday gathering, and it was very well received! I doubled the quantity, and left the baby potatoes whole, since I didn't want them to break up. I made this over two days, going up to step 9, and then leaving it to cool, starting again from step 10 on the day of the lunch. because the chicken had already been taken off the bone, it probably ended up falling apart more than it should , but it did make it wonderfully easy and delicious to eat! The flavours were smooth but intense, I was very impressed and received my fair share of compliments! I served this with steamed rice, and with another of Brians curries, Sri Lankan Pineapple Curry, since I had several vegetarians present. (Including myself!) This was also very well received. I also served Scentilentil Journey, and a selection of sambals, sliced bananas, sliced cucumbers, and chopped tomato and onion. An excellent meal, Brian, thank you!