Jaipuri Chicken Curry

Serves 4-6

 

Here is my version of a recipe that I cut out from the newspaper over  a decade ago. You can alter the chilli to suit your family's taste buds.
 

 

You'll need

 

8 x Chicken Marylands with skin on ( free range is preferable )

2 tblspn vegetable oil

3 cloves

3 cardamom pods

1 cinnamon stick, crumbled
2 bay leaves, crumbled

1 onion, chopped

3 large cloves garlic, crushed

1 tblspn fresh root ginger, grated

1/2-2 tspn red chilli powder, to taste

1 tspn turmeric

2 tspn coriander powder

1 x 400g chopped tomatoes

1/2 tspn garam masala

3 tbpsn chopped fresh coriander

 

Here's how

Heat oil in large saucepan and brown chicken pieces all over. Set aside on paper towels. In a small non-stick pan, add cloves, cardamom seeds, crumbled cinnamon stick and crushed bay leaves and fry until fragrant. Crush in a mortar and pestle and then tip into the pot where the chicken pieces were browned adding the onion and fry until golden brown. Add crushed garlic and grated ginger, then sprinkle with chilli, turmeric and coriander powder. Fry until fragrant. Add tomatoes and heat. Add the browned chicken pieces and stir well, bring to the boil then cover and lower heat to a simmer. Cook for 20-25 minutes until chicken is falling off the bones.
Sprinkle with garam masala and stir to combine. Top with freshly chopped coriander.
Serve with steamed basmati rice, some red dahl, natural yoghurt and poppadums.

You will love the aroma that wafts through your kitchen!

Cutlets