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Sharda’s Chicken Curry

Feb 14, 2012 by     No Comments    Posted under: A to Z of recipes, Main courses, Special Occasions

Chicken curry

This is a recipe from my cleaning lady – it’s a deceptive recipe in that it looks difficult because it has so many different ingredients and steps, but it is in fact a relatively easy recipe and well worth the effort.

Serves 4 Preparation time 45 mins Cooking time 45 mins Cost per portion £1.19

Step I – Cooking of spices, onions and coconut
Heat 2 tablespoons of clarified butter in a large heavy based pot over a medium heat and add the ingredients in this order:
a) Cumin, poppy and fennel seeds, cook for about 1 minute
b) Coarsely chopped onions, cook until onions are soft
c) Desiccated coconut, cook for about 1 minute
d) Add the garlic, ginger, chillies and 2 bay leaves and cook until the onions are light brown in colour
e) Add the chopped tomatoes and cover the pot with a lid and let it all simmer for about 20 minutes

Step I ingredients:
2 tablespoons clarified butter or vegetable oil
¾ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon poppy seeds
2 medium sized onions, coarsely chopped
1 tablespoon desiccated coconut
2 large bay leaves
4 cloves crushed garlic
4 teaspoons fresh ginger, coarsely chopped
1 – 2 fresh green chillies, coarsely chopped
2 large tomatoes, chopped coarsely

Step II – Cooking of chicken with turmeric
While the tomatoes and spices are simmering, cook the chicken with the skin on in a separate large heavy based pot with the salt and turmeric over a medium heat with the lid on for about 20 mins, stirring occasionally, then remove and discard the skin. (No oil needed when cooking the chicken at this stage as the chicken skin provides enough fat).

Step II ingredients:
4 whole chicken legs, skin on
½ teaspoon turmeric powder
1 teaspoon salt

Step III – Final cooking of chicken
a) After cooling down the mixture from step I, put it into a blender with the garam masala, coriander powder, fresh coriander, salt, chilli powder and 100 mls of water. Puree the mixture until it is smooth, then put it back into the pot and add the cooked and skinned chicken pieces.
b) In a separate pot heat up the remaining ½ tablespoon of clarified butter then add the finely chopped onion and 2 bay leaves and cook until the onions are soft, and then add it to the chicken and tomato mixture and continue simmering until the chicken is cooked through.
c) Serve with boiled rice or naan and sprinkle a bit of finely chopped fresh coriander on top.

Step III ingredients:
2 teaspoons garam masala
2 teaspoons coriander powder
1 handful fresh coriander
¼ teaspoon salt
100 mls water
¼ – ½ teaspoon red chilli powder – optional
½ tablespoon clarified butter or vegetable oil
1 small onion, finely chopped
2 large bay leaves
2 teaspoons finely chopped fresh coriander

Aditional information
For the vegetarians amongst you, this recipe works well with eggs – just omit step II of the recipe and instead add 2 beaten eggs to the tomato and spice mixture while it’s simmering and stir well until the eggs are cooked, then at the end add 6 hard boiled eggs (halved).
This curry goes well with plain boiled rice or naan.
I know clarified butter is supposed to be unhealthy, but Indian food cooked in it tastes divine! (Just as French food cooked in butter and clarified butter also does). My grandmother was brought up on clarified butter and lived to a ripe old age of 104, so I reckon if the rest of your diet is good – i.e. full of fresh fruit and vegetables, surely a little bit of clarified butter can’t be all that bad? I make my own clarified butter – it’s very simple and at least you know that it has only fresh butter and no other processed oils or trans fats in it.

Nutrition Information

Nutrition per 100g per portion women men child
Polyunsaturates* 2.2 g 7.8 g
Mono Unsaturates* 4.8 g 17 g
Saturated Fat* 2.9 g 10 g 51% 34% 51%
Total Sugars* 1.5 g 5.3 g 6% 4% 6%
Carbohydrate 3.0 g 11 g 5% 4% 5%
Energy 149 kcal 536 kcal 27% 21% 30%
Protein* 11 g 39 g 87% 71% 163%
Fat 11 g 38 g 54% 40% 54%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Cost per recipe:£4.74
Cost per portion:£1.19



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