Ep 5 - Chicken Curry
Chicken Curry w/ Sautéed Eggplant and Cucumber and Tomato salsa and Roti
Step 1. Chicken Curry
Ingredients.
- 2 Tbl Canola Oil
- 5 Whole Cloves
- 1/2 Cinnamon Stick
- 3 Cardamom Pods
- 1 1/2 cup Onion (diced)
-1 tsp Garam Masala
-1 1/2 tsp Ground Coriander
-1 1/2 tsp Ground Cumin
-1 tsp Tumeric Powder
-1/2 tsp Chilli Powder
-1 1/2 tsp Salt
-1 Tbl Ginger (peeled and minced)
-1 Tbl Fresh Chilli (minced)
-1 tsp Garlic (minced)
-1 Whole Chicken (cut into chunky pieces, bone in)
-1 cup Chicken Stock
-6 to 8 Gourmet Potatoes (halved)
-1 can Whole Peeled Tomatoes (rough chopped)
Method.
Heat oil in a large saucepan; add the cloves, cinnamon stick and cardamom pods. Stir continuously allowing the spices to darken for a couple of minutes, then reduce heat and add the diced onion. Sauté until translucent. Add garam masala, ground coriander, ground cumin, tumeric, salt, minced chilli, ginger and garlic. Stir and cook for 2 minutes.
Add the chicken pieces, chicken stock, cut potatoes and chopped
tomatoes, stir together. Bring up to a gentle simmer and place a
lid over the saucepan. Cook for 40 minutes on low heat, stirring
occasionally. If the liquid evaporates too much then add a
� cup of boiling water to the sauce.
Remove from heat and hold.
Step 2. Puspa's Roti
Ingredients
2 Cups Whole meal Flour
2 Cups White Flour
1 tsp Salt
70 gms Butter
1 1/3Cups Water
Method
In a large mixing bowl add the two flours and salt. Mix
together.
Place the butter and water in a saucepan. Place on the heat, and
remove once the butter has melted.
Pour the melted butter and water mix over the flour. With your hands mix the dough together until combined. Tip out onto a lightly floured surface knead for a minute until you have smooth dough.
Place a skillet or heavy bottomed pan on low to medium heat. While the pan is heating up divide your dough into 24 pieces. On the lightly floured surface, take a rolling pin and roll each roti out into thin circles of about one to two millimeter's thick.
Cook the roti as you are rolling them out. Place in a dry skillet and cook for about 30 seconds to a minute on either side until slightly golden.
When cooked, brush them on both sides with a little oil to
prevent them from drying out. Stack on top of each other.
Continue with the roti until all are cooked. Once cooled cover with
plastic wrap until required.
Step 3. Cucumber Salad.
Ingredients
-1/2 cup Red Onion (diced)
-2 cup Cucumber (peeled, seeded and diced)
-1 cup Tomato (diced)
-1/3 cup Coriander Leaves (rough chopped)
-1/4 cup Lime Juice
- Sea Salt and Freshly Cracked Black Pepper
Method
Combine all the ingredients together in a small mixing
bowl. Season well with sea salt and freshly cracked black pepper.
Refrigerate until required.
Step 4. Cooking and Serving
Ingredients
- Chicken Curry
- Roti Bread
- Canola Oil
-3 Japanese Eggplant
-2 Cups Basmati Rice (cooked)
-1 tsp Garam Masala
-1/2 cup Coriander leaves (rough chopped)
-Cucumber Salad
Method
Preheat oven to 130 degrees.
Reheat your chicken curry on the stovetop until piping hot.
Place roti bread into your warm oven to heat through.
Heat a large skillet and add a little canola oil to it. Slice your eggplant into 1cm thick rounds and sauté until golden on both sides. Hold.
To serve place a spoonful or two of cooked rice in warm bowls. Spoon over the cooked chicken and potatoes, then ladle some of the sauce over. Top with a few pieces the cooked eggplant and finish with a pinch of garam masala and some chopped coriander leaves. Serve with the warm roti and cucumber salad in a separate bowl on the side.
