Lahori Chicken Curry With Whole Spices And Turnips Recipes

CHICKEN CURRY WITH WHOLE SPICES

Steps:

• Heat the oil in a pan and fry the cumin seeds till they start to pop.
• Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
• Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
• Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
• Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
• Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
• Stir in the coriander leaves and serve.

CHICKEN WITH TURNIP CURRY

Steps:

• Boil turnips in 5-6 cups water. mashed it with water when its tender .
• Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add oil ,tomatoes and potatoes and cook for 5 to 10 minutes.
• then mashed turnips with water.
• and cook for 10 to 15 minutes .then sprinkle Garam Masala.

SIMPLE LAHORI CHICKEN CURRY

Steps:

• Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
• Finely mince the onions, garlic, and ginger in a food processor and set aside.
• Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
• Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
• Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
• Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.