Skip to main content

Atul Kochhar chicken curry



This is a nice Atul Kochhar chicken curry that I made recently.

Serves 4
Ingredients

5 tbsp Vegetable Oil
2 large Onions, finely chopped
1 tablespoon ginger-garlic paste (see instructions below on how to make)
1 Green Chilli, finely chopped
2 dried whole Red Chilli
3 Cloves
4 Black Cardomon Pods
6 Black Peppercorns
1 stick Cinnamon bark
1 Bay Leaf
4 tsp Coriander Seeds, ground
800g skinned chicken thighs (on the bone)
1 1/2 tsp Turmeric
1 tsp Salt
400g tinned chopped tomatoes
125ml Water
200g Spinach Leaves
2 tbsp Vegetable Oil
2 cloves Garlic, chopped
pinch of Dried Chilli Flakes
1/2 tsp Garam Masala

Method


Heat the oil in the pan and fry off the onions until browned (about 10 - 15 mins)

add the ginger-garlic paste and cook for 2-3 minutes to take away the raw flavour

Add the green chilli, whole dried chilli, cloves, bay, cinnamon, peppercorns and cardomon and cook gently for 2 minutes

Stir in the ground coriander and cook for 1 minute before adding the chicken, salt and turmeric. Stir well on a high heat for a five minutes or so to seal the chicken and turn the heat down

Add tomatoes and water, and simmer for 15 minutes or until chicken is cooked

In a separate pan, heat oil and fry off the garlic and chilli flakes for a few seconds. Add the spinach leaves and wilt for about 1 minute

Stir spinach leaves into the curry, along with the Garam Masala and serve immediately

Ginger-garlic paste: Blend equal quantities of peeled garlic and fresh ginger with 10 per cent of their total weight in water, using a blender or mini food processor. Store in a sealed container in the fridge. If you want to keep this for longer than a few days, add 5 per cent vegetable oil and 2 per cent lemon juice when you blend. Or you can freeze this in ice-cube trays.

Comments

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak