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.
- Yield : 4 -6
- 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.