Pollo Maharajá Maharaja Chicken Food

THE MAHARAJA'S CHICKEN CURRY

The Maharaja's Chicken Curry image

Nutty, creamy, rich as a Maharajah this is in the super curry league. Poppy seeds, almonds and pistachio nuts all add to the flavour, and help thicken the sauce.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs chicken, cubed
4 tablespoons ghee (clarified butter)
2 onions, sliced
1 inch fresh ginger, chopped
6 garlic cloves, chopped
1 fresh green chile, chopped
2 dried red chilies, chopped
1/4 pint plain yogurt
1 teaspoon cumin seed
3 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1/4 teaspoon ground black pepper
2 tablespoons white poppy seeds, ground
1 1/2 teaspoons salt
2 tablespoons ground almonds
2 tablespoons coriander leaves, chopped (optional)
1 tablespoon lemon juice
2 ounces pistachio nuts, chopped

Steps:

Melt half of the ghee in a pot over medium heat and fry the onions, ginger, garlic, red and green chillies for 5 minutes Remove the pot from the heat and allow it to cool a little.
In a blender process the yogurt with the cooked onion mixture to make a puree.
Heat the remaining ghee over medium heat and add the cumin seeds,ground coriander, garam masala, turmeric and black pepper with the poppy seeds. Cook for 2 minutes.
Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
Add the blended onions to the pot and add 6 fluid oz water and the salt, bring to the boil and simmer covered till the meat is tender. Stir so that the sauce does not stick or burn.
Add the ground almonds, stir and cook uncovered for 3 minutes.
Stir in the lemon juice and remove the pot from the heat.
Serve garnished with the coriander leaves and sprinkled with the pistachio nuts.

Nutrition Facts : Calories 600.7, Fat 44.9, SaturatedFat 15.7, Cholesterol 140.2, Sodium 991.1, Carbohydrate 19.2, Fiber 4.7, Sugar 7.7, Protein 32.9

POLLO MAHARAJá (MAHARAJA CHICKEN)

Pollo Maharajá (Maharaja Chicken) image

This in an indian/fusion style chicken recipe that comes from a reknowned restaurant called "Masala Indian Bistro" in the city of Caracas, Venezuela. Very tasty and very easy to make!

Provided by Chef Cris Mendez

Categories Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless chicken thighs
500 ml chicken stock
50 g grated piloncillo cones (papelon rallado)
15 g curry
15 g garam masala
5 g garlic
5 g fresh ginger
salt and pepper
250 g basmati rice
50 g carrots, cut into thin stripes
zucchini, slices

Steps:

In a pan with hot oil sautee the chicken thighs with the garlic and the ginger.
In a casserole, heat the chicken stock with the papelón (grated cane cone), the curry and the garam masala.
Add the chicken thighs and let the stock reduce to a 1/4th. Season to taste.
Serve with basmati rice, with vegetables and tapioca as an accompaniment.
Decorate with curry oil and spinach oil (drizzle).

Nutrition Facts : Calories 495.4, Fat 18.2, SaturatedFat 4.9, Cholesterol 82.8, Sodium 268.1, Carbohydrate 56.8, Fiber 3.8, Sugar 3.3, Protein 25.1

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