Poultry and Game Recipes - Bangalore Chicken Curry Recipe

  
 

Poultry and Game Recipes - Bangalore Chicken Curry Recipe

Ingredients

Serve 6

  • 3 tablespoons ghee or vegetable oil

  • 2 onions, thinly sliced

  • 6 garlic cloves, chopped

  • 1 teaspoon turmeric

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 40 g/1 1/2 oz coriander leaves

  • 3 large fresh green chilies, deseeded and chopped

  • 1. 75 kg/3 1/2 lb chicken, cut into 8 pieces

  • 150 ml/1/4 pint Chicken Stock

  • 300 ml/1/2 pint coconut milk

  • 1 teaspoon salt

  • 1 tablespoon lemon juice

  • coriander leaves, to garnish

Method:

  1. Heat the ghee or oil in a large heavy-based frying pan. Add the onions and fry over a medium heat, stirring frequently, for about 5 minutes until they are softened and golden.

  2. Stir in the garlic, turmeric, ground coriander and cumin and cook, stirring, for a further 3 minutes. Place the coriander leaves and green chilies in a blender or food processor and process to a paste.

  3. Add this paste to the pan, reduce the heat to very low and cook, stirring constantly, for a further 10 minutes.

  4. Add the chicken pieces to the pan, turn them in the spice mixture to coat them evenly, then add the stock, coconut milk and salt.

  5. Bring to the boil, reduce the heat, cover and simmer, stirring and turning the chicken occasionally, for about 50 minutes, or until the juices from the chicken run clear when tested with a skewer.

  6. Stir in the lemon juice and taste and adjust the amount of salt, if necessary. Transfer the cooked chicken pieces to a serving dish and keep them warm.

  7. Increase the heat and boil the curry sauce for 5-8 minutes to thicken it. Pour it over the chicken and garnish with coriander leaves.