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Chicken and Cracked-Wheat Curry |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken and Cracked-Wheat Curry recipe on the web!!
(Haleem-Murgh)
Category: Chicken Curries
Makes 6 to 8 servings
This authentic Hyderabadi dish comes to me from my friend Bharti Mahendra, a native of Hyderabad. Her mother makes this dish with bone-in chicken pieces, and once they are tender, she shreds the meat off the bones and then proceeds with the recipe. Bharti makes hers with small pieces of boneless chicken. For more flavor, add part or all chicken broth in place of the water.
_ 1/2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
_ cup cracked whole wheat berries
_ pound boneless skinless chicken breast halves, cut into 1-inch pieces
_ to 4 cups water
_ to 3 tablespoons fresh lime juice or lemon juice
___ cup nonfat plain yogurt, whisked until smooth
_ tablespoon chickpea flour
_ tablespoons peanut oil or ghee
_ medium-large onion, cut in half lengthwise and thinly sliced
_ teaspoon cayenne pepper, or to taste
_ teaspoon salt, or to taste
_ to 3 fresh green chili peppers, sich as serrano, sliced giagonally
___ cup finely chopped fresh cilantro, inlcuding soft stems (reserve some for garnish)
___ cup finely chopped fresh mint leaves (reserve some for garnish)
1. Prepare the ginger-garlic paste. Then, place the cracked wheat, half the chicken, and the water in a large saucepan and bring to boil over high heat. Boil about 5 minutes, reduce the heat to medium-low, cover the pan, and cook until the chicken softens and starts to fall apart, about hour.
2. Let cool, mix in the lime juice, then blend everything in a blender or a food processor to make a smooth purée. Remove to a bowl and, in the same blender, blend together the yogurt and chickpea flour and keep separate.
3. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion, stirring, until browned, about 7 minutes. Add the remaining chicken, and the ginger-garlic paste, cayenne pepper, and salt and cook, stirring, until the chicken is soft and browned, about 7 minutes.
4. Add the blended yogurt and cook, stirring, until it the liquid evaporates, about 2 minutes. Then mix in the pureed cracked wheat and chicken mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes to blend the flavors.
5. Mix together the green chili peppers, cilantro, and mint leaves, and mix the remaining into the dish during the last 2 to 3 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and mint, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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