Chicken Curry & Rice
Recipe cred: Ruhana EbrahimPicture cred: @mama_taught_me_well
Ingredients:Rice:•2 cups basmati rice,•1 onion (finely sliced),•1 taj (cinnamon stick),•½ teaspoon Whole jeeroo (cumin seeds),•Oil,•1 teaspoon rough salt,•4 ½ cups Water.
Curry:•1 kg chicken pieces (washed and drained),•1 big onion (sliced),•1 taj (cinnamon stick),•2 elachie pods (cardamom),•4 large tomatoes (liquidized),•4 tablespoon tomato puree,•½ tablespoon red ginger garlic masala,•1 ½ teaspoon chilli powder,•1 teaspoon salt (to taste),•1 ½ teaspoon dhana jeeroo powder,•Pinch turmeric powder,•4 medium potatoes (quartered and fried in deep fryer),•Fresh coriander (chopped).
Method for rice:1. In a deep pot braise onion in oil, taj and Jeeru (Cumin) until golden.2. Add water and salt, place lid on pot and bring to rapid boil on medium heat.3. When boiling, add rinsed rice and allow to cook ¾ way stirring in between once or twice.4. Then drop heat to lowest and allow to steam and puff up.
Method for curry:1. In a deep pot, heat oil and add onion, taj and elachie.2. Braise until golden, then add spices and masala.3. Braise until fragrant, then add chicken pieces.4. Mix well to coat chicken and allow to cook on medium heat till chicken water has burnt out.5. Then add tomatoes and puree, and allow liquid to reduce till thickened.6. Add fried potatoes and more water to form gravy, and allow potatoes to boil with chicken to soften and absorb gravy.7. When consistency of gravy you desire is reached, garnish with coriander.8. Serve with rice, fried papar and pickle