Esperanza’s Chicken Curry

Esperanza’s Chicken Curry

Serves 4

INGREDIETS
1 kg chicken
4 onions, finely sliced
3 garlic pods, crushed
1 tbsp ginger garlic paste
4 cloves
1 tbsp cinnamon powder
1 tsp crushed black peppercorns
2 tbsp red chilli powder
1 tsp turmeric
1/4 tsp saffron
2 cups thick coconut milk
2 cups plain yogurt
2 tbsp oil
1 tbsp butter
Salt to taste
METHOD

Marination: Marinate the chicken with salt, ginger-garlic paste, 1 tbsp red chilli powder & turmeric powder for 2 hours.

Half cook the marinated chicken in a pressure cooker with butter & 1 cup of water.

Heat oil in a pan & add in the onions, cinnamon, black pepper & cloves. Fry the onions & spices till they turn golden brown. Then add in the chopped garlic. Fry then also until golden brown. Add the chicken pieces.

Cook for 5-10 minutes, mix in the remaining red chilli powder, whipped yoghurt, salt & saffron. Mix well by stirring continuously. Cook till the chicken is tender by adding the chicken stock. Cook till half of the stock evaporates.

Once it’s done, pour coconut milk over it. Cook for another 5 minutes & allow the sauce to reduce. Do not overcook, as coconut milk tends to curdle.

Serve hot with rice or Pav.