Babys First Chicken Curry Tomato Poppy Seed Chicken Curry Recipes

TOMATO-YOGURT CHICKEN CURRY

Steps:

• Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
• Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
• Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
• Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
• Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
• Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
• Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
• Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

CASHEW AND POPPY SEED CHICKEN CURRY

Steps:

• 1. Soak the cashews and poppy seeds in hot water, about 1 hour. Transfer to a blender, add the cardamom seeds, garlic, ginger, scallions, cilantro, green chili peppers, and yogurt, and blend to make as smooth as possible, about 1 minute.2. Heat the oil in a large, nonstick skillet over medium-high heat and add the cumin, fenugreek, and black pepper they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, salt, and chicken. Cook, stirring, until the chicken is golden, about 5 minutes. Remove to a bowl and keep warm.3. To the same pan, add the cashew-yogurt mixture and cook over high heat, stirring as needed, until most of the juices evaporate and the mixture becomes highly fragrant, about 10 minutes. Meanwhile, roast the cashew halves.4. Add the chicken to the pan, reduce the heat to medium, cover the pan, and cook about 10 minutes to blend the flavors. Adjust salt, if you wish. Add the cream (or water) and boil a few minutes. Transfer to a serving dish, garnish with the roasted cashew halves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.