Thursday, February 24, 2011
20110224 Thengakkai Kori (Chicken Curry)
(SOURCE: Indian: The Cookbook - Thengakkai Kori)
This recipe is originated in Tamil Nadu. Tamil cuisine is usually served on a banana leaf and eaten with the right hand. The author mentioned that it is best to eat Indian cuisine with the fingers, with the help of a variety of breads, in order to fully enjoy the temperature and texture of the food. So when I am more confident in throwing an Indian dinner, I should look for fresh banana leaves and ask my guests to eat with their fingers!
This was yummy but a little too spicy for us, so next time it is best to halve the chilli powder. The sauce is so colorful (thanks to the ground turmeric) and fragrant (thanks to the coconut milk). I served this with plain white rice and cauliflower masala, and ate way too much!
150ml natural yoghurt
2 tsp chilli powder
1/2 tsp ground turmeric, plus 1 tsp for rubbing
8 chicken breasts
5 tbsp vegetable oil
2 tsp ground cardamom
2 cinnamon sticks, about 2.5cm long
2 onions, chopped
7 tsp garlic paste
3 tsp grated ginger
750ml chicken stock
250ml coconut milk
1. In a bowl, mix yoghurt, chilli powder, and turmeric together. Set aside.
2. Rub the chicken breasts with salt and the turmeric. Cover and let them sit for 15 minutes.
3. Heat the oil in a Dutch oven over medium heat. Add the cloves and cinnamon, and fry for about 1 minute. Add the onions, and brown for about 4 minutes. Add the ground cardamom, garlic paste and grated ginger and fry for about 2 minutes. Remove from heat, and stir in the yoghurt mixture. Return to heat and stir fry for about 3 minutes.
4. Add the chicken stock and bring to the boil. Reduce heat to low, add the chicken, and simmer for 30 to 45 minutes. Remove the cloves and cinnamon from the pan. Add the coconut milk, and heat up without bringing it to the boil. Season with salt and ground cardamom.
5. Mix some cornstarch with water, and then stir it in to thicken the sauce.