Madhur Jaffrey Chicken Curry Food

LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)

Steps:

• Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
• Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
• Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
• Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
• Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
• Serve with basmati rice.

CHICKEN IN A RED SWEET PEPPER SAUCE

Steps:

• Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
• Put the oil in a large, wide non-stick pan and heat til hot.
• Pour in all the paste from the food processor.
• Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
• Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
• Cover, turn heat to ow and simmer gently for 25mins.
• Stir a few times during this cooking period.

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Steps:

• In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
• Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
• Serve while hot.