ROYAL MUGHLAI WHITE CHICKEN CURRY
This recipe is inspired by the royal kitchens of the Mughal Empire and is rich in the ancestral foods of the Indus Valley civilisation and is one of the white curries of this region. The Mughals have contributed to India’s rich history not only in form of architectural but also greatly in food. Since Mughals were Persians, their cooks adapted from the best of both worlds, whole and ground bold Indian spices and the rich creamy nuttiness from dry fruits reminiscent of Persian cuisine.
Serves 4
For marination
1 whole chicken, chopped into curry-size pieces
1 tablespoon garlic paste
1 tablespoon ginger paste
2 green chilli, chopped finely
2 teaspoon hot masala powder
4 tablespoon plain or Greek yoghurt
2 tablespoon ghee
Sea salt, to taste
For gravy
1 cup red onions, finely cubed
1/4 cup raw cashews, soaked in water overnight
1/4 cup fresh almond, soaked in water overnight
1 tablespoon garlic, grind to a paste
1 tablespoon ginger, grind to a paste
2 green chillies, grind to a paste
2 teaspoon coriander powder (dhaniya)
1/4 teaspoon nutmeg powder
2 teaspoon hot masala powder
2 cup water/chicken stock
1 cup plain yoghurt (or cream)
3 tablespoon ghee
Sea Salt, to taste
Whole spices
2 bay leaf
2 cinnamon stick
1 teaspoon ground mace
4 whole cloves
2 teaspoon black cumin seeds (or normal jeera)
2 green cardamom pod
1. Marinate the chicken with all the ingredients listed under marination, for at least 2 hours or overnight.
2. Heat a frying pan and place the chicken on it. Brown the chicken pieces for 3-4 minutes or until 90 per cent cooked. Set aside and drain.
3. Grind the nuts with as little water as possible (less than 1/8 cup) and keep aside. Heat ghee in frypan and add all the whole spices. Once they bring to brown, add the finely chopped onions.
4. Let the onions until they turn light brown, add the ginger, garlic and chilli paste. Then add the coriander powder.
5. Add the cashew and almond pastes. Stir well then add the stock or water, masala, nutmeg and a pinch of salt.
6. Bring to the boil, and then add the yoghurt (or cream) and cooked chicken pieces. Cook until the liquid reduces to a gravy.
7. Garnish with mints, nuts and fried onions, serve with roti and rice.
MALABAR CURRY SAUCE
This is one of Chef Seeto’s favourite curry sauces that comes from the South-west coastal region of Malabar, where coconuts are in abundance and the sauce gets its colour not from a curry powder but the rich blend of tomato and coconut milk. Add any meats or vegetables of choice to this traditional recipe.
Serves 4
2 tablespoon virgin coconut oil
10 green cardamom pods
7 cinnamon sticks
2 brown onion, finely chopped
1 tablespoon garlic, grind to a paste
1 tablespoon ginger, grind to a paste
2 green chilli, grind to a paste
2 cups crushed tomato, tin or fresh
2 teaspoon ground coriander (dhaniya)
1 teaspoon red chilli powder
1 teaspoon turmeric powder
3 cups coconut milk
15 fresh curry leaves
1. Heat coconut oil on a low heat until ready for frying
2. Add cardamom and cinnamon and fry, allowing to fry for 15 seconds.
3. Add finely chopped onion.
4. Without browning the onion, add the garlic, ginger, green chilli and curry leaves. Slowly fry until you start to smell the fragrances.
5. Add the dried spices and combine.
6. Add the tomatoes and mix thoroughly.
7. Cook on a simmering heat for 1 hour, or until the oil starts to separate out of the sauce
8. Add your choice of cooked meats, seafood or vegetables
9. Return to a medium simmer and cook for 5 minutes
10. Add coconut milk, bring back to the boil, reduce to a simmer and cook until tender.
