I don’t know if this is a Parsi dish, or has some other origins in Indian cooking. From what I’ve read it is a Southern Indian curry. Anyway, I’ve eaten it a few times and so decided to have a go at cooking it myself. Having done my research and found several recipes, I decided to use the elements from them that I liked the sound of (and that I had ingredients for in my cupboards).
It turned out pretty well, the family all enjoyed it, and I even managed to take photographs this time.
- Chicken (enough for 6 people – I used 8 chicken breasts)
- 1 large onion finely sliced or chopped
- 4 garlic cloves crushed or finely chopped
- 1 piece of ginger (or about 1 tsp of ground ginger)
- Half tsp of chilli powder
- 5 ground cloves
- Half tsp cinnamon
- 1 tsp garam masala
- 4 ground cardamom seeds
- 50g ground almonds
- 200g natural yogurt (about a cup full)
- 4 large tablespoons of double cream
- 400g chopped tomatoes
- Fistful chopped coriander
- Ghee (or cooking oil)
- Fry the chopped onions in ghee for five minutes
- Add the garlic for another minute
- Add the spices and fry for another minute
- Add the chicken and fry for another couple of minutes
- Mix in the tomatoes, yogurt, cream and most of the coriander (save a little for garnishing)
- Transfer it all into an ovenproof dish and cover with foil. Heat in oven at about 180°C for about an hour.
I served it with basmati rice, naan bread and poppadoms.