Sweet Chicken Curry (Begum Behar) Recipe



Sweet Chicken Curry (Begum Behar) Recipe

Ingredients :

1.25 kg (2.5 lb) chicken

3 tbsp ghee or butter

1 large onion, minced

2 cloves garlic, minced

1 cm (1/2 inch) piece fresh ginger, minced

1 tsp turmeric powder

2.5 tsp coriander, ground

3 cloves

1 tsp chili powder

1.5 tsp sugar

1 tsp crushed peppercorns

1.5 tsp cumin, ground

1 bay leaf

1 cup water

1 tomato, chopped

30g (1 oz) sultanas, soaked in water

3 tbsp thick cream

2 hardboiled eggs, chopped

30g (1 oz) roasted, slivered almonds

Method :

Clean chicken, chop into medium sized pieces.

Heat ghee or butter and gently fry onion, garlic and ginger for 3 minutes, then add turmeric, coriander, slightly crushed cloves, chili powder, sugar, peppercorns, cumin and bay leaf. Saute for 2 minutes, then put in chicken pieces. Turn heat up slightly and cook, stirring frequently, until chicken takes on a good color.

Pour in 1/2 cup water, turn heat down and simmer for 10 minutes. Add tomato and drained sultanas and another 1/2 cup water. Cover and cook until chicken is very tender. Stir in cream and chopped boiled eggs. Heat through, then spoon onto a serving dish. Garnish with slivered almonds.


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