Chicken Curry
(4 servings)
In a hot heavy pan without any oil roast a pinch of caraway (ajwain), pepper (kali mirch), cardamom (elaichi), coriander (dhania), fennel (saunf), clove (lavang), cinnamon (dalchini), nutmeg blossom (javitri), nutmeg (jaiphal), nigella (kalonji) and fenugreek (methi) together with a bay leaf.
Grind the roasted herbs together with 3 cloves garlic, 1 chilli (lal mirchi) and 1 tablespoon of cumin (jeera), coriander (dhani), fenugreek (methi) and paprika each.
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Heat 1 tablespoon of olive oil and roast 1 tablespoon of mustard seeds(rai) till they pop. Mix the oily mustard seeds with the herbs. Keep the pan for later. Cut 4 chicken breasts in small pieces and marinade them with 100g yogurt mixed with half of the herbs. Let the chicken marinate for at least 30 minutes. |
| Melt 1 tablespoon of butter in a large bowl. Fry 2 sliced onions together with the second half of the herbs. Add one can of sliced tomatoes and 125ml cream.Let it simmer for about 20 minutes. Add a handful of grounded cashews and some coriander leaves. |
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Heat up the pan again and fry the chicken. Serve the curry with the chicken and some rice or naan bread. |