Cooking with Lounge | Anglo Indian Chicken Curry

Sometimes, the ordinary stays ordinary and has to have some tweaking to make it extraordianry! For example this new curry recipe that executive chef, Brijesh Bhadana, Ca Va, New Delhi has invented.

Roast chicken with Anglo Indian curry

(Serves 2)

For marinade

½ kg boneless chicken (cut into medium pieces)

1 tsp chopped and roasted garlic

2 tbsp hung curd

1 tsp degi mirch (red chilli powder)

1 tsp turmeric powder

Salt to taste

For the curry

1 medium onion, chopped

½ tsp red chilli powder

½ tsp pepper powder

½ tsp turmeric powder

1 tbsp oil

1 tbsp butter

½ tsp cumin powder

½ tsp coriander powder

½ tsp spice powder

½ tsp teaspoon ginger paste

½ tsp garlic paste

5-10 ginger, juliennes

1tsp finely chopped garlic

200ml water

100ml coconut milk

100ml chicken stock

2 green chillies (slit lengthwise)

Salt to taste

Method:

Marinate the chicken with roasted garlic, hung curd, degi mirch, salt and turmeric powder and keep aside for two hours.

Heat butter in a pan and sauté the onions lightly. Add ginger, garlic, one green chilli, salt, turmeric powder, chilli powder, cumin powder, coriander powder, spice powder, pepper powder and mix well. Add 200ml water to the mixture and stir well. Put in the coconut milk and chicken stock. Cover and simmer on low heat till the gravy thickens. Roast the marinated chicken in a preheated oven at 180 degrees for a maximum of twenty minutes. Serve the chicken with hot curry on the side and Indian (caraway) bread.



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