Chicken Chanari
If you think all curries are the same, then try this one. It's fruity, spicy and fragrant. And it's easy to make. There are some special ingredients but these are readily available from most Asian/International/Continental stores.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 500 g chicken thighs - cut and diced
- 1 large onion - chopped
- 0.5 can chopped tomatoes or 3 fresh medium tomatoes
- 4 dried apricots - sliced finely
- 4 dried prunes - destoned and sliced finely can use dried plums too
- 6 cloves garlic 2 frozen cubes
- 1 " piece of ginger - finely cut 2 frozen cubes (I prefer the fresh stuff - better flavour).
- 3 fresh green chillis - finely chopped
- 10-15 dried curry leaves or 5 of the fresh stuff
- 2 tsp dried fenugreek leaves
- 1 handful fresh mint leaves
- 1 tsp ground coriander powder
- 1 tsp ground cumin powder
- 1 tsp garam masala
- 1 tsp tumeric powder
- 0.5 tsp red chilli
- 0.5 tsp salt
- 1.5 tsp dried pomegranate seeds can use powder if desperate.
- 4 cups boiled rice
Method
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On a low-meidum heat fry the onions, garlic and ginger. (5 mins)
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Add the red chilli powder and tumeric powder. (3 mins)
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Continue to stir regularly, still on low-medium heat.
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Turn up the heat to medium and add the chicken, green chillis, curry leaves, salt.
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Cover and occaisionally stir (5 mins)
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Add the tomatoes, stir for another 3 mins. Cover.
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Sprinkle the ground coriander, ground cumin, garam masala
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Add the fenugreek leaves, pomegranate seeds, apricots and prunes.
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Cover and occasionally stir for another 5 mins. Add water to thicken the sauce to your desire.
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Towards the last minute, add the handful of fresh mint leaves and stir. Then serve with boiled rice.
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm. However, fresh ginger is always lush!