This luxurious and beautiful dish is really easy to prepare and makes a delightful change from the regular reddish curries! Love it with Rice and Naan. Finger-licking goodness!
INGREDIENTS
2 boneless chicken breasts, cubed (about 250-300gm)
½ tsp. whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
½ tsp. garlic paste
1 tsp. ginger paste
½ cup sour cream or yoghurt (I prefer sour cream)
½ cup coconut milk
2 tbsp. oil
1 green chili
¼ cup coriander leaves, chopped
1 tsp. flour/corn flour
salt to taste
juice of half lemon
almonds for garnishing (optional)
Marinate the chicken in the following spices and set aside for a few hours, preferably overnight:
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. red chili flakes
½ tsp. cumin powder
¼ tsp. garlic paste
1 tbsp. oil
NOTE: Do not add any red chili powder to this dish as it will change the color of the curry. For extra spice, use red chili flakes, green chilies or pepper powder.
INSTRUCTIONS
Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 minutes until chicken turns white, then slowly add the sour cream/yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins, giving a stir every now and then.
Check the gravy, if you feel you prefer it with a bit extra gravy, then add as much water as you need, and then mix the 1 tsp. of flour/corn flour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chili. Continue to simmer for another 10-15 minutes.
Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice. If you notice, the salt is added right at the end, this helps keep the chicken very moist, flavorful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery.
Give the chicken about 5 minutes to let the flavors infuse before serving, you can garnish with some almonds if you like. Serve with rice and naan! :)
Comments
I was wondering if the coconut milk was necessary in the recipe?
Adds a distinctive flavour. Otherwise use cooking cream.
can i use coconut milk powder? instead of coconut milk? :/
Yes you can, dissolve it as per the package instructions and use.
Salamu Alaikum fauzi'a,pls can I use normal cream or whipin cream cos I can't find sour cream,or how wil I get 2make at home?
W/Salaam, yes you can use normal cooking cream if you don't find sour cream.
Yes that is right.
Whats cumin seed?? It's jeera??
How many people does this recipe serve?
Would serve 2-3.
U don't have Singaporean rice??
Yes I do, in the International folder.
Hi Fauzia.....thanks a lot for ur worderful receipe.... i keep on doing everyday .... I also like to know if I can have your fish curry receipe..... Thanks again a lot
Hi, and thank you. Yes you can check the Seafood folder for my fish karahi recipe. Really good. :)
Salam!! What can we use instead of coconut milk? Thanks.
W/Salaam, you can use cream.
A.a shukran fauzia I hv tried soo many dishes an zebra cake turned out owsomme pls cn u add salt bisc. For us thnks .
slm, pls can u explain to me how i can cook couscous