Its amazing ... there are a gazillion chicken recipes out there ..or for that matter a gazillion recipes for everything.What do I say of world cuisine when I have not even scratched the surface of the Indian recipe-Pandora's box .The treasure hunt is on though .
Every region in India has a different take on spices,herbs , oils, veg, non -veg dishes .When I think I have made quite a few,more and yet more keep turning up. Slowly, yet steadily I plan to try them all..After all ,its a long life and I have plenty of time;). Hopefully ,I'll be an expert of them and some of them might not augur well with me but heck , its worth a try.What do you say?:)
I have tried plenty of non vegetarian(read chicken,mutton, lamb) recipes from North India , plenty more from East of India (umpteen varities of fish,chicken,mutton,lamb,prawns) and the other day I decided to strike on some south indian recipes -specifically ,from Andhra Pradesh .
The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness
Curry leaves and chillies are two of the hallmark ingredients used here or for that matter in other southern states of India. The recipe I chose was chilli meat with curry leaves ,where the hottest chillies known as Gunter(named after the region they are grown in) are abundantly available.
You need :(tb=tablespoon, ts=teaspoon)
2 tb vegetable oil
1 large finely sliced onion
2 in piece fresh root ginger
grated 4 garlic cloves
crushed 12 curry leaves
3 tb extra hot curry paste or 4 tbsp hot curry powder(madras style)
1 tb chilli powder
1 ts five-spice powder 5 ml
1 ts ground turmeric
2lb chicken cubes(you can substitute them with pork,lamb or beef)
3/4 cup thick coconut milk
Salt to taste
Red onion, finely sliced, to garnish
Heres how to make madras style curry powder
Grind 2 and 1/2 tb corriander seeds, (sieve if any large husks remain). Additionally grind 2ts Garlic Powder, 1 tb Ground Cumin,2 ts Ground Tumeric, 1 ts Ground Ginger,1 ts Chili flakes/powder, 1/2 ts Ground Allspice, 1 tb Salt,1 tb Ground Black Pepper,1/2 tb Dry Mustard,1/4 ts Saffron.Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder.
How to cook it
1) Heat the oil in a wok, karahi or large pan and fry the onion, ginger, garlic and curry leaves until onion becomes soft.
2) Add the curry paste or powder, chilli and five-spice powder, turmeric and salt.
3) Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates.
4) Cover the pan and cook for about 20 minutes. Stir in the coconut milk and simmer, cover until the meat is cooked.
5)Towards the end of the cooking, uncover the pan to reduce the excess liquid.
Serve with yogurt and rice/indian bread.Garnish with a sprig of corrainder leaves and a slice of lemon .
If you decide to cook this , let me know how it went :-)