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RED
CHICKEN CURRY
(MURGHI CURRY FROM BANGLADESH)
| Most of the cooks in the 'Indian'
restaurants in the UK come from Bangladesh, and in particular
from Sylhet. It is a pity that there are no Sylheti dishes
on their menus. The food from this region is actually quite
good.A friend of mine called Barota is Bengali / Assamese
and her father comes from Sylhet. I once had this curry at
her home and it was fantastic. Then I asked her to make it
for me while I watched. This curry is bright red in colour
because of the combination of red chilli powder (use a bright
red variety ) and tomato.It is easy to make and hot and spicy.
It has a thin gravy and is the right consistency to eat with
rice. |
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| Serves
4 |
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| 1kg
chicken pieces |
350g
onions, chopped |
| 6
pllump garlic cloves |
4
teaspoonss Kashmiri-style chilli powder |
11/2
x 11/2-in (3 x 1-cm) piece of
fresh ginger |
3
teaspoons coriander powder
11/2 teaspoon turmeric powder |
| 2
large tomatoes |
3/4
teaspoon garam masala powder |
| 1
teaspoon cumin seeds |
salt |
| 4
tablespoon oil |
1/2
teaspoon lime juice |
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| 1 If there are chicken bones, use to make
a stock. Strain and set aside 3 cups.
2 Puree the garlic, ginger, tomato and cumin seeds in a blender.
Keep aside
3 Heat the oil in a cooking pot and fry the onions until
lightly coloured. Add the chillli powder.Count to 5, then add 1/4
cup water and stir well. Bring to the boil. Then add the coriander
and turmeric powders and stir continuously for a minute. Add the
garam masala powder and sprinkle wiht a little water. Stir
well and saute for 1 minute. Add the tomato mixture and cook for
2 minutes.
4 Add the chicken and about 1 teaspoon salt and saute the
chicken in the spices for 5 minutes,stirring so that the spices
do not stick to the pan. After 3 minutes add the tomato mixture
and stir. Aftaer 2-3 minutes add 3 cups water or chicken stock and
leave to cook until done. Then
add the lime juice and simmer for 1 minute. |
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