Rich Tumeric Chicken

• Bangulzai

  15 Mar 09, 02:30

  Ingredients

  • 1.6kg (3.5lb) chicken, cut into large pieces
  • 170ml (3/4 cup) evaporated milk
  • 225ml (1 cup) water
  • 1 tbsp ground coriander
  • 2.5 tbsp ground cumin
  • 1 tsp ground pepper
  • 1/2 tsp ground cinnamon
  • 1 tbsp ground tumeric
  • 1 tbsp curry powder
  • 170g (6 oz) onion, peeled
  • 2 cloves garlic, peeled
  • 2 tsp ginger, peeled
  • 200g (7 oz) ghee, or 140g (5 oz) butter and 55ml (1/4 cup) cooking oil
  • 2 sprigs coriander with roots

  Marinade

  • 6 tbsp natural yoghurt
  • 1.5 tsp salt
  • 1 tsp sugar
  • 1 tsp pepper
  • 1 tsp MSG, optional

  Seasoning

  • 2 tbsp lemon juice
  • 1.5 tbsp sugar
  • 1.5 tsp salt
  • 1 tsp MSG, optional

  Method

  • Rub chicken pieces thoroughly with marinade ingredients and set aside for 45 minutes
  • Mix together in a large bowl the evaporated milk, water, the ground spices and seasoning. Add in chicken and mix well. Set aside
  • Combine onion, garlic and ginger in a mortar and pestle and pound to a fine paste
  • Heat a heavy bottomed saucepan or wok. Heat ghee and fry pounded onion mixture over medium heat until fragrant
  • Add in chicken mixture, stir and cook over moderate heat for 15 minutes. Stir occasionally to prevent burning
  • Reduce heat to low, add coriander leaves and stalk. Cover pan and simmer for another 15-20 minutes or until chicken is tender and gravy is rather thick
  • Add another 225ml (1 cup) water. Stir and continue cooking for 2 minutes. Remove from heat. Serve

   

   

   

  Note:
  If a thick gravy is preferred, do not add the final 225ml (1 cup) water.