Chicken Curry

Chicken Curry Pic: Cal

Cal who is a traveler, chicken-lover, cook, poet, philosopher etc all bundled up in one, shares one of his chicken recipes and this one to suit the taste palates of his local friends in Munich.

Cal says – “Don’t even know what to call this recipe but probably the first time I cooked chicken without one single Indian spice and without one single chilli. It turned out to be bloody damn good so wanna share it.”

so here goes the funnily presented yummy Cal’s no-spice chicken recipe! πŸ™‚

Boil together 1 large white onion (cut into halves), 10 cashews, 10 almonds, 20 raisins for about 5 minutes

1 bunch of mint–separate the leaves…
1 bunch of coriander — separate the leaves
1 large tomato

Put all the above in a blender and make a fine paste (if you need to add water, add a few spoons of water in which you boiled onion, cashews etc)

  1. Heat a wide pan, and add some oil. I added about half a spoon of ginger garlic paste–not sure how much difference it made but it probably added some flavor
  2. Add the above paste and let it cook for about 5 minutes. Keep stirring regularly
  3. Add half a cup of cream and continue to cook for another 5 minutes on medium. Add salt according to your taste
  4. At this point you can add 300g chicken ( I made with chicken) and cook them all together until the sauce and meat are fully cooked. You know it is done when oil begins to separate from the sauce
  5. If you are a vegetarian, I have a feeling it goes well with baby potatoes (I am not saying this just because I think baby potatoes and baby monkeys are the cutest things in the world)
  6. So try it and let me know
  7. oh, forgot, eat with basmati rice but am sure goes well with naan also

 

till next time… have fun cooking! πŸ™‚

 

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