Sunday, September 25, 2016
Gateway to Sikhism
FRIED CHICKEN CURRY

 

Recipe : serves 6 -8

3 Tbsp. Spice 'N Flavor Chicken Masala
2 lbs. skinless bone-in chicken pieces
1/2 cup plus 2 Tbsp. vegetable or corn oil
2 cups sliced onions
1/4 cup whole or halved cashew nuts, walnuts, pecans, or blanched almonds (optional)
1/4 cup raisins (optional)
1 Tbsp. finely chopped ginger or 1 tsp. ginger powder
1 Tbsp. minced garlic or 1 tsp. garlic powder
1 or 2 chopped fresh green cayenne or serrano chilies (optional)
1/2 cup chopped tomatoes
1/2 cup light cream (optional)
1 Tbsp. chopped coriander (cilantro) leaves (optional)

DIRECTIONS :

  1. In a small bowl mix together 1 Tbsp. Spice 'N Flavor Chicken Masala and 1 tsp. salt and rub over chicken. and refrigerate covered, 1 hour.

  2. In a medium pan or pot (non-stick is ideal) heat 1/2 cup oil over moderate heat and fry onions, stirring, until golden brown, about 5 mins. With a slotted spoon transfer onions to paper towels to drain. In remaining oil fry nuts and raisins, stirring, until lightly browned, 3 to 4 mins., and with slotted spoon transfer to paper towels to drain.

  3. In remaining oil fry marinated chicken pieces until lightly browned, 5 to 7 mins. (watch out for sputtering oil). With slotted spoon transfer chicken to paper towels to drain. Discard oil.

  4. In a small bowl mix together remaining 2 Tbsp. Spice 'N Flavor Chicken Masala, half of fried onions and 1/4 cup water. In a medium pan or pot (non-stick is ideal), heat remaining 2 Tbsp. oil over moderate heat and sauté onion mixture, stirring, until liquid has evaporated, about 2 to 3 mins. Add ginger, garlic, and green chilies and sauté 2 mins., stirring.

  5. Add tomatoes and 1/4 cup water and sauté, stirring, until tomatoes are soft and melt into the sauce, about 5 mins. Add chicken and 1/2 cup water and stir well. Cover curry and simmer 15 mins., or until chicken is cooked through.

  6. Stir in cream and simmer 3 mins. Add salt to taste.

  7. Transfer curry to a dish and garnish with remaining fried onions, nuts and raisins, and coriander leaves.

Serve hot with rice (steamed or pilaf), with any Indian bread, pita bread or any other bread, or with boiled or steamed vegetables, including yucca (cassava).

CHEF'S TIP :

  • This recipe can also be used with the equivalent amount of Cornish game hen, turkey or duck.

  • To make an ideal spice rub, mix 1 Tbsp. Spice 'N Flavor Chicken Masala with 1/2 tsp. salt and 1/2 tsp. garlic powder and rub onto chicken before roasting or baking.

  • To reduce fat, do not fry chicken as in step 3; instead, increase cooking time after adding chicken in step 5 to 20 mins.

  • If you do not mix dairy with meat, substitute cream with 1/2 cup unsweetened coconut milk.

 

 
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