Bangalore Chicken Curry Recipe



Bangalore Chicken Curry Recipes

Ingredients :

3 tbsp ghee or vegetable oil

2 onion, thinly sliced

6 garlic cloves, chopped

1 tsp turmeric

1.5 tsp dhana jeera powder

40g (1.5 oz) coriander leaves

3 large green chilies, deseeded and chopped

1.75kg (3.5lb) chicken, cut into 8 pieces

150ml (1/4 pint) chicken stock

300ml (1/2 pint) coconut milk

1 tsp salt

1 tbsp lemon juice

Method :

Heat the ghee or oil in a large, heavy-based saute pan. Add the onions and fry over a medium heat, stirring frequently, for about 5 minutes or until they are softened.

Stir in the garlic, turmeric and dhana jeera and cook, stirring, for a further 3 minutes.

Place the coriander leaves and green chilies in a blender or food processor and blend to a paste. Add this paste to the pan, reduce the heat to very low and cook, stirring constantly, for a further 10 minutes.

Add the chicken pieces to the pan, turn them in the spice mixture to coat them evenly, then add the stock, coconut milk and salt. Bring to the boil, then reduce the heat, cover and simmer, stirring and turning the chicken occasionally, for about 50 minutes or until the juices from the chicken run clear when tested with a skewer. Stir in the lemon juice and taste and adjust the amount of salt if necessary.

Transfer the cooked chicken pieces to a serving dish and keep them warm. Increase the heat and boil the curry sauce for 5-8 minutes to thicken it. Pour it over the chicken.

Serves 6

This 'green' curry from central Southern India is made with a lot of coriander and green chilies.


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