Fragrant Chicken Curry With Coconut And Sesame Seeds Food

FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY

Steps:

• Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
• Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
• Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
• Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
• Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
• Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

Steps:

• Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
• Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
• Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

FRAGRANT CHICKEN CURRY

Steps:

• Mix spices in small bowl.
• Heat oil in Dutch oven over medium-high heat.
• Add onion and saute until golden.
• Add garlic, saute about 30 seconds.
• Add spices, toast until fragrant, about 1 minute.
• Add chicken, stir until completely coated with spices.
• Add coconut milk, tomatoes and broth. Bring to a simmer and cook uncovered until flavors blend and stew is thickened, about 20 minutes or so.
• Remove from heat.
• Serve with basmati rice. I added a chopped apple.

COCONUT CHICKEN CURRY

Steps:

• In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
• In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.

COCONUT & TAMARIND CHICKEN CURRY

Steps:

• Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
• Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
• Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
• Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
• Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
• Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
• Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
• Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.

FRAGRANT CHICKEN CURRY WITH COCONUT AND SESAME SEEDS

Steps:

• 1. Prepare the ginger-garlic paste. Put the almonds in a small nonstick skillet and roast, stirring and shaking the skillet over medium heat, until fragrant and golden, about 2 minutes. Remove to a bowl. Add the coconut, poppy, sesame, coriander, and cumin seeds and roast until golden, about 2 minutes. Add to the bowl with the nuts. Let cool, then transfer everything to a spice or a coffee grinder and grind to make a fine powder.2. Heat the oil in a large nonstick wok or saucepan over medium heat, and cook the cinnamon and cardamom pods, stirring, until fragrant, about 1 minute. Add the onions and cook over medium-high heat until golden, about 7 minutes. Add the roasted spices and stir another minute. Add the chicken, ginger-garlic paste, and salt, and cook, turning the pieces, until they are a rich golden color, about 15 minutes.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over high heat until most of it dries up and the chicken is very tender, about 15 to 20 minutes. Mix in the lemon juice.4. Sprinkle the ground cardamom seeds and black pepper on top, cover the pan, reduce the heat to low, and simmer 15 to 20 minutes to blend the flavors. Do not uncover the pan or stir. Alternatively, preheat the oven to 200°F. Transfer everything to an oven-safe serving dish, cover and roast in the oven '15 to 20 minutes to blend the flavors. Garnish with the mint leaves and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.