Post by mikilangela on Apr 14, 2006 3:25:29 GMT
Chicken/Tofu Curry with Cashews
(Kaju Murgh Kari)
Ingredients :
1 Chicken about 1.75kg / or Extra firm Tofu
3 tablespoons Ghee or oil
2 Large onions, finely chopped
3 cloves Garlic, finely chopped
1 1/2 teaspoons Finely grated fresh ginger
3 tablespoons Curry powder
1 teaspoon Chili powder, optional
3 teaspoons Salt
3 Ripe tomatoes, peeled and chopped
2 tablespoons Chopped fresh coriander
2 teaspoons Garam masala
1/2 cup Yogurt
125 g Raw cashews, finely ground
Method : Cut the chicken/ tofu into serving pieces.
For curry, pieces should not be large, so separate drumsticks from thighs, wings from breasts, and cut breast into 4 pieces.
If large, the thighs and drumsticks can be chopped in halves using a heavy cleaver and cutting through the bone. The smaller the pieces of chicken, the better the spices can penetrate.
Heat ghee or oil in a large saucepan and gently fry onion, garlic and ginger until soft and golden, stirring occasionally.
Long slow cooking at this stage is the basis of a good curry.
Add curry powder and chili powder and stir for 1 minute.
Add salt, tomatoes, chopped herbs and cook to a pulp, stirring with a wooden spoon.
Add chicken. Stir well to coat chicken with spice mixture.
Cover tightly and simmer on very low heat for 45 minutes or until chicken is tender, stirring with a wooden spoon every 15 minutes and scraping base of pan to ensure that spices do not stick.
Stir in garam masala and yogurt and simmer, uncovered for 5 minutes.
Last of all, stir in the cashews and heat through.
If preferred, the curry may be sprinkled with extra chopped coriander before serving.
Serve with chapatis, parathas, puris or rice.
Note : For a milder flavor, use paprika instead of chili powder. It will give a good red color without adding to the heat of the curry. The cashews can be ground in a nut mill or an electric blender or very finely chopped.
NOTE: Tofu does not require 45 minutes cooking time. Cook according to package directions.
(Kaju Murgh Kari)
Ingredients :
1 Chicken about 1.75kg / or Extra firm Tofu
3 tablespoons Ghee or oil
2 Large onions, finely chopped
3 cloves Garlic, finely chopped
1 1/2 teaspoons Finely grated fresh ginger
3 tablespoons Curry powder
1 teaspoon Chili powder, optional
3 teaspoons Salt
3 Ripe tomatoes, peeled and chopped
2 tablespoons Chopped fresh coriander
2 teaspoons Garam masala
1/2 cup Yogurt
125 g Raw cashews, finely ground
Method : Cut the chicken/ tofu into serving pieces.
For curry, pieces should not be large, so separate drumsticks from thighs, wings from breasts, and cut breast into 4 pieces.
If large, the thighs and drumsticks can be chopped in halves using a heavy cleaver and cutting through the bone. The smaller the pieces of chicken, the better the spices can penetrate.
Heat ghee or oil in a large saucepan and gently fry onion, garlic and ginger until soft and golden, stirring occasionally.
Long slow cooking at this stage is the basis of a good curry.
Add curry powder and chili powder and stir for 1 minute.
Add salt, tomatoes, chopped herbs and cook to a pulp, stirring with a wooden spoon.
Add chicken. Stir well to coat chicken with spice mixture.
Cover tightly and simmer on very low heat for 45 minutes or until chicken is tender, stirring with a wooden spoon every 15 minutes and scraping base of pan to ensure that spices do not stick.
Stir in garam masala and yogurt and simmer, uncovered for 5 minutes.
Last of all, stir in the cashews and heat through.
If preferred, the curry may be sprinkled with extra chopped coriander before serving.
Serve with chapatis, parathas, puris or rice.
Note : For a milder flavor, use paprika instead of chili powder. It will give a good red color without adding to the heat of the curry. The cashews can be ground in a nut mill or an electric blender or very finely chopped.
NOTE: Tofu does not require 45 minutes cooking time. Cook according to package directions.