Murghi Aur Aloo Chicken And Potato Curry Food

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.

ALOO CURRY (POTATO CURRY)

Steps:

• Blend all the ingredients of puree to a smooth paste and keep aside.
• Heat oil in a non stick heavy base skillet and when medium hot put cloves.
• Now add all the spices and wait for 10 seconds.
• Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
• Add 2 cups of water and the potatoes.
• Let it simmer for 15 minutes.
• Serve warm with rice, Indian roti, paratha etc.

CHANA AND ALOO (CHICKPEA AND POTATO CURRY)

Steps:

• Heat a medium sized pot on medium high with some oil.
• When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
• Sauté until the onion starts to go translucent add in garlic.
• Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
• Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
• Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
• Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
• Add salt to taste.
• Great on it's own, with some naan bread or on some rice.

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.

SIMPLE POTATO CURRY

Steps:

• Saute onions,ginger and garlic in melted butter til soft.
• Add potatoes.
• Sprinkle over curry powder,toss well.
• Stir in stock,bring to boil.
• Reduce heat,cover and simmer for 15 minutes.
• Add peas,cook 5 minutes.
• Add coriander,wine vinegar and lemon juice.
• Season to taste with salt and pepper.
• Heat through.
• I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.