Mysore Chicken Curry
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
- 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.