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Chicken in Fried Masala Curry |
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Serves: 4
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 in Fried Masala Curry recipe on the web!!
(Talae Masalae ka Murgh)
Category: Chicken Curries
Makes 4 to 6 servings
This quintessential favorite--loaded with luxuriously rich nuts and seeds and moistened with coconut milk--is deliciously decadent. It's an excellent dish for special occasions.
___ cup Coconut Milk or store-bought
___ cup vegetable oil
_ small onion, coarsely chopped
_ black cardamom pods, crushed lightly to break the skin
_ stick cinnamon (1-inch), broken
_ cloves
_ bay leaves
_ quarter-slices peeled fresh ginger
_ cloves fresh garlic (large), peeled
___ cup raw almonds
___ cup raw cashew nuts
___ cup chopped peanuts
_ tablespoon coriander seeds
_ tablespoon white poppy seeds
_ teaspoon cumin seeds
_ teaspoon white sesame seeds
___ teaspoon nutmeg
_ to 2 1/2 pounds skinless chicken thighs, drumsticks, or quartered breasts
_ teaspoon salt, or to taste
_ cup water, or more as needed
_ to 3 tablespoons finely chopped fresh cilantro
1. Prepare the coconut milk. Then, make the masala paste, heat 3 tablespoons oil in a large nonstick wok or saucepan over moderate heat and fry together the onion, cardamom pods, cinnamon, cloves, bay leaves, ginger, garlic, almonds, cashews, and peanuts until golden, about 7 minutes. Drain and remove to a bowl.
2. To the oil, add the coriander, poppy, cumin, and sesame seeds, and the nutmeg, and cook, stirring, until golden, about 1 minute. Drain and mix with the fried ingredients. When everything is cool, discard the bay leaves and shell the cardamom pods; add the cardamom seeds to the mixture and discard the shells. Then transfer the fried mixture to a food processor, add 1/2 cup coconut milk and process to make the paste as smooth as possible.
3. To the same oil pan, add the chicken, the remaining 1 tablespoon oil, and salt and cook, stirring the pieces, until well-browned, about 15 minutes.
4. Add half the masala paste and cook about 5 minute. Then add the water, cover the pan, and cook over high heat the first 2 to 3 minutes, then over medium-low heat until the chicken pieces are tender and the sauce thick, about 20 minutes. (Add up to 1 cup more water if you prefer a thinner sauce.)
5. Mix in the remaining half of the masala paste and the coconut milk, cover the pan and simmer another 10 minutes. Transfer to a serving dish, sprinkle the cilantro on top, 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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