CHICKEN-CURRY(M) USENET Cookbook CHICKEN-CURRY(M)
CHICKEN-CURRY - Chicken curry
This recipe is the real thing. Throw out your curry powder:
you'll never use it again once you've tried this recipe.
Chicken curry using the real spices cannot be beat!!
INGREDIENTS (serves 2-3)
1 piece fresh ginger (about 3/4 inch of a ginger root)
12-14 garlic cloves
1 large onion
1 cinnamon stick
2 whole brown cardamom pods
4 whole green cardamom pods
1 whole star anise (use all 8 arms and the seeds
12-14 black peppercorns
1 tsp turmeric
1 tsp red chili powder (or substitute fresh red chilies,
2 green chilies
1/2 cup yogurt
1/4 cup oil (preferably ghee, if available)
salt to taste
fresh coriander leaves (optional)
(1) Clean and joint chicken. If you don't like the
skin, remove it.
(2) Mash the ginger into a paste (or chop finely) and
mince the garlic.
(3) Heat oil in a large frying pan. Use "medium high
(4) Break apart the star anise to release the seeds
inside the arms. To the frypan, add onions, cin-
namon stick, cardamom pods, star aniseed, pepper-
corns, cloves, garlic and ginger. Be careful not
to burn the garlic. Sauté until the onions are
cooked but not browned.
(5) Add the chicken, turmeric, and chili powder and
cook on a medium heat, stirring often.
(6) When the oil starts to separate (the gravy will
have oil floating on its surface), add the yogurt
and cook till the chicken is done and the gravy is
thick. Finally, add the fresh coriander leaves.
This is the basic recipe. Try varying the whole spice com-
binations until you find a favorite. The recipe doubles
A cardamom pod is not the same thing as a cardamom seed.
Make sure you get the pods. A pod is about the size of a
pea, and contains seeds inside it. Don't substitute the
ground version of any of the whole spices, the effect will
not be the same. And don't use white cardamom pods.
You may want to remove the smaller whole spices prior to
adding the yogurt so that unwitting guests don't eat them.
Try the recommended quantity of garlic. The flavour is
surprisingly subtle. More yogurt makes more gravy. Also a
longer cooking time. Vary the amount of chilies to suit
your taste. This recipe is medium hot. I hope this satis-
fies your mouth-hunger. The spice quantities may be varied
to suit your preferences.
Difficulty: easy, though timing matters when cooking the
onions. Time: 20 minutes preparation, 1 1/2 hours cooking.
Precision: measure the oil.
University of British Columbia, Vancouver BC
It is better to travel happily than to arrive
From: firstname.lastname@example.org (Andy Cheese)
Subject: RECIPE: Quick chicken curry
Date: 16 Jan 87 04:49:16 GMT
Organization: University of Nottingham, UK
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