Connie and I felt like cooking Indian food, and as I had recently been to vijs restaurant I wanted to cook something out of his cook book. So we chose this chicken curry dish as it sounded good and we had all the ingredients. Though of course I changed it a little cutting down on the oil a little and I did omit the asafoetida as that is one ingredient I did not have.
Feeds 6
2 tablespoons of oil
1 1/2 tablespoons of cumin seeds
1 tablespoon of coriander seeds
2 garlic cloves crushed
1 cup of plain yogurt
12 skinless chicken thighs bone in
Heat the oil in a deep sided frying pan, add the cumin and coriander seeds and sizzle them for about 30 seconds, add the garlic and some salt, turn off the heat and let it cool slightly then add the yogurt. Now add the chicken and stir in well turn the heat to medium, then cover and cook for about 25 minutes.
The yogurt had turned clear and created a very flavourful broth with the chicken juices. At this point Vij instructs us to take the chicken off the bone, but we decided the diners could do that for themselves and so we skipped that step. But if you are more accommodating hosts then go right ahead.
While the chicken is cooking make the chutney.
2 cups of chopped cilantro
2/3 cup of chopped mint
1 jalapeno pepper chopped
1 red onion chopped
1 tbsp of chopped ginger
Place all the ingredients in a food processor and wizz until they are well chopped but there is still some texture.
You might want to do this in a couple of batches depending on the size of your chopper add a little water if it needs it.
Now add the chutney to the cooked chicken along with 1/2 cup of water.
Cook for about 15 minutes until the chicken is well mixed with the chutney, unfortunately it looses it's bright green colour, but tastes delicious.
We simmered with the lid off for a few minutes to cook down the sauce a little. This was very tasty and we served it with some rice with peas and topped with a little roasted cumin.
We had this on a Sunday night, a change from the usual roast, but my family has grown up now and is willing to try all kinds of interesting foods oh happy day.
2 tablespoons of oil
1 1/2 tablespoons of cumin seeds
1 tablespoon of coriander seeds
2 garlic cloves crushed
1 cup of plain yogurt
12 skinless chicken thighs bone in
Heat the oil in a deep sided frying pan, add the cumin and coriander seeds and sizzle them for about 30 seconds, add the garlic and some salt, turn off the heat and let it cool slightly then add the yogurt. Now add the chicken and stir in well turn the heat to medium, then cover and cook for about 25 minutes.
The yogurt had turned clear and created a very flavourful broth with the chicken juices. At this point Vij instructs us to take the chicken off the bone, but we decided the diners could do that for themselves and so we skipped that step. But if you are more accommodating hosts then go right ahead.
While the chicken is cooking make the chutney.
2 cups of chopped cilantro
2/3 cup of chopped mint
1 jalapeno pepper chopped
1 red onion chopped
1 tbsp of chopped ginger
Place all the ingredients in a food processor and wizz until they are well chopped but there is still some texture.
You might want to do this in a couple of batches depending on the size of your chopper add a little water if it needs it.
Now add the chutney to the cooked chicken along with 1/2 cup of water.
Cook for about 15 minutes until the chicken is well mixed with the chutney, unfortunately it looses it's bright green colour, but tastes delicious.
We had this on a Sunday night, a change from the usual roast, but my family has grown up now and is willing to try all kinds of interesting foods oh happy day.
That looks amazing, I would really enjoy that for dinner. It looks like something from an Indian restaurant. visit my Coriander chicken curry when u get time
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