Zeera Murg     


DescriptionCumin Chicken
Curry TypeChicken
StrengthUnknown
DifficultyUnknown
Sourcejane@un.seqeb.gov.au (Lady Jane)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1.5 -2 kg Chicken thigh cutlets or breasts, whole or in fine strips
Juice of 2 lemons
1 tsp salt
2 tsp cayenne
2-3 oz flour
3-6 oz butter
2 onions, finely sliced
2 cloves garlic, crushed
2.5 inch piece root ginger, finely chopped
2-4 tsp cumin seeds
500ml yoghurt*
150ml fresh cream* (or equal quantity of sour light cream)
1 can coconut cream (if mixture seems too dry through prolonged cooking)
thinly pared rind of 1 lemon, in 1 piece
InstructionsPlace chicken on a large plate and rub over with lemon juice.
Set aside for at least 20 minutes, then pat fry with kitchen paper.

Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess.Melt butter in pan, add the chicken and fry until browned.Add onions, garlic, ginger and cumin seeds and fry until golden brown.Stir in yoghurt, cream and lemon rind.

Return chicken to mixture and mix until all chicken is well coated. Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked. Uncover the pan for the last 20 minutes, to allow sauce to reduce. Discard lemon rind (if you can find it) before serving.

I found that the mixture was too dry for the quantity of chicken, so I used additional yoghurt/sour cream and the coconut cream to get the consistancy I liked.
Notes
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