This recipe has got to be my ‘most made recipe ever from a cook book’
In fact, while talking favourite curries on a food group I belong to, I mentioned this Madhur Jaffrey curry, but then after checking this blog, realised that I’ve never actually blogged this recipe, even after mentioning it a few times over the years!
One day someone will ask me for my favourite chicken curry recipe and here it will be. Phew.
The recipe comes from Madhur Jaffrey’s book ‘Indian Cookery’, first published in 1982 by BBC books. My oldest and most loved Indian cook book.
If you’ve never tried making a curry from scratch before, do try this one, I promise you will not be disappointed!
Chicken in a fried onion sauce
Adapted from the Madhur Jaffrey recipe.
Madhur refers to this recipe as her children’s ‘everyday’ chicken.
1 and a quarter kg chicken joints
350g onions, peeled
4cm cube fresh ginger, peeled and coarsely chopped
6 cloves garlic, peeled
7tbsp vegetable oil
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1/2 tsp. ground turmeric
1/4-1/2 tsp. cayenne pepper
4 tbsp plain yoghurt
1 pint (570ml) water
225g tomatoes, peeled and finely chopped (tinned tomatoes may be used)
2 tsp. salt
1/2 tsp. garam masala
1 tbsp finely chopped fresh green coriander.
1. Cut the chicken into serving pieces and skin all the pieces.
2. Chop half of the onions coarsely, cut remaining onions into halves lengthwise and then finely slice crossways.
3. Put the chopped onions (NOT the sliced ones) ginger and garlic into a processor and blend until you have a paste.
4. Heat the oil in a large, wide pot (I’ve successfully made this recipe with much less oil) over a medium flame, when hot put in the sliced onions, stir and fry until they are a deep reddish-brown, remove the onions and set aside, leaving as much of the oil as possible in the pot.
5. Take the pot off the flame and put in the paste blend. Put the pot back on the heat and fry until the paste is brown, about 3-4 mins. (I’ve never had much success browning the paste, I don’t know why)
6. Now put in the coriander, cumin, turmeric and cayenne, stir, now add the yoghurt tablespoon by tablespoon, making sure after each spoon that it has been incorporated into the sauce.
7. Add the chicken pieces and stir well. Por in the water, add the tomatoes and salt, stir to mix and bring to a simmer.
Cover, turn heat to low and cook for 20 minutes.
8. Sprinkle in the garam masala and fried onions , mix and cook, uncovered, for 7-8 minutes more until the sauce reduces and thickens. Skim off the fat, and sprinkle the fresh coriander over the top.
9. Serve with plenty of steaming, hot Basmati rice.