Mysore Chicken Curry

I really like this flavoursome mellow curry, the recipe for which I found in “From India: Food, Family, Tradition” by Kumar and Suva Mahadevan (Murdoch Books 2013), the talented chefs behind Sydney’s Abhi and Aki restaurants. Kashmir chilli is a mild-flavoured chilli and imparts a deep red colour. It is similar to paprika but has more heat. Freshly grated coconut is available, frozen, at Indian grocery stores in packets.

Inroduction

About this Recipe

By: Sheridan Rogers

I really like this flavoursome mellow curry, the recipe for which I found in “From India: Food, Family, Tradition” by Kumar and Suva Mahadevan (Murdoch Books 2013), the talented chefs behind Sydney’s Abhi and Aki restaurants. Kashmir chilli is a mild-flavoured chilli and imparts a deep red colour. It is similar to paprika but has more heat. Freshly grated coconut is available, frozen, at Indian grocery stores in packets.

Ingredients

  • boneless, skinless chicken thigh fillets 1Kg, cut into 3 pieces
  • thick natural plain yoghurt 1/2 cup (125ml)
  • grated coconut 100g (see note)
  • vegetable oil 80ml
  • green cardamom pods 6
  • cinnamon sticks 2 x 2.25cm pieces
  • whole cloves 6
  • onion 1, peeled and sliced
  • freshly grated ginger 1 tablespoon
  • garlic 1 tablespoon, crushed
  • ground turmeric 2 teaspoons
  • Kashmiri chilli powder 1 tablespoon (see note)
  • ripe tomato 1, chopped
  • green chillies 4, halved lengthways
  • coconut milk 100ml
  • Garnish
  • coriander finely chopped
  • fresh ginger finely shredded

Combine the chicken and yoghurt and leave to marinate for 20 – 30 minutes. Put half the coconut int spice grinder or blender with 125ml (1/2 cup) water and blend to a fine paste – it’s very important it’s a fine paste. Remove from the grinder and set aside. Repeat with remaining coconut and another 1/2 cup water. Set aside. Heat the oil in a heavy-based pan over medium heat, add the cardamom, cinnamon and cloves and cook for about 1 minutes or until fragrant. Add the onion and fry 6 -8 minutes or until golden brown. Add the ginger and garlic and cook for 1 minute. Add the turmeric and chilli powder, tomato and green chilli and cook for 2 minutes. Add the coconut paste along with 250ml (1 cup) water and cook, covered for 15 minutes. Add the chicken. Stir in the coconut milk and cook for 20 -25 minutes or until the chicken is cooked and tender. To serve, sarnish with the ginger and coriander.