Jardaloo Murghi Apricot Chicken Curry Food

JARDALOO MURGHI (APRICOT CHICKEN CURRY)

Steps:

• Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
• Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
• When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
• Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
• Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.

MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)

Steps:

• 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.

JARDALOO MA MURGHI (INDO-PERSIAN CHICKEN CURRY)

Steps:

• Heat oil in a deep skillet or stainless steel Dutch oven over medium-high heat. Add onions and sauté until golden, about 5-6 minutes.
• Once hot, add RawSpiceBar's Indo-Persian Masala, chopped garlic and ginger, salt to taste and sauté until fragrant, about 1-2 minutes.
• Add in pierced chicken thighs to pan and sauté with the spice and onion mixture till sealed brown on all sides, about 5-6 minutes
• Add in the plum tomatoes, breaking them down with your hands as you add them to the pan. Finally, add the soaked apricots and ¾ of a cup of their soaking water.
• Mix well, cover and simmer on medium-low heat for 20 minutes or until the chicken is cooked through. Stir every few minutes to ensure the spices do not stick and burn.
• Blend in the chopped cilantro. Bread, steamed rice or Indian flat breads all make excellent accompaniments.
• Serve Jardaloo Ma Murghi (Indo-Persian Chicken Curry) and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

APRICOT CHICKEN CURRY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
• Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
• Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.