Velan's Cuisine Extraordinaire

[mexicomeat]

today i cooked chicken curry which turned out awesome. pics provided if necessary.

some 15 years ago, when i was a student (showing my age here), i used to work in an indian restaurant on a part time basis. this is how they make chicken korma there.


1) rub salt on chicken to keep the meat moist. i used 1.3 kilos chicken (with bones)
2) roughly chop 2 onions (big pieces - i.e, cut an onion into 1/8)
3) take a bowl with water, add turmeric, chopped onions, 3 whole tomtoes - cook till the tomatoes skin peel off
4) drain and discard the water and discard the tomato skin
5) use a blender and grind the cooked onions and tomato - you will end up with a paste that is called a "base gravy" - most restaurants cook and store the base gravy in freezer for several days and use it for veg / chicken curries. pretty much 80% of the recipes in the restaurant are cooking using the base gravy. there is an alternate "base gravy" recipe for lamb curry / butter chicken.
6) take a pan, add nalla ennai, add star anise, cinnamon sticks, ginger garlic paste
7) after ginger garlic paste raw flavour is gone, add the base gravy and add chilli powder, coriander powder, cumin powder
8) add chicken and some water and salt to taste
9) cook till chicken is done - add coconut milk (just a little bit ; maybe half a cup) to it and cook for another 5 min
10) add garam masala powder and coriander leaves, switch off the stove

enjoy.