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Dahiwali Chicken Curry in Yogourt-Based Gravy


    2 Tbsp (30 mL) light cooking oil
    3 or 4 cardamom pods, bruised
    4 or 5 whole black peppercorns
    1 or 2 dried bay leaves
    1 cinnamon stick
    3 or 4 whole cloves
    1 large onion, finely chopped
    2 or 3 green chilies, finely chopped
    1 Tbsp (15 mL) ginger-garlic paste (made from 1 crushed garlic clove and 2 tsp/10 mL grated ginger)
    1/2 tsp (2 mL) red chili powder
    1/4 tsp (1 mL) cumin powder
    1/4 tsp (1 mL) turmeric powder
    1 tsp (1 mL) coriander powder
    1/4 tsp (1 mL) garam masala powder (available at an Indian foods store)
    2 medium-sized tomatoes, finely chopped
    Salt, to taste
    1/2 cup (125 mL) plain yogourt, stirred
    2 large boneless chicken breasts, diced into 1 in (2.5 cm) cubes
    Handful chopped fresh coriander leaves, for garnish


    Heat oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick, and cloves until they begin to sizzle. Add onions and green chilies, and fry for 3 to 5 minutes on medium-high heat until onions turn pink and tender. Add ginger-garlic paste and saut for another 1 to 2 minutes.

    Add red chili, cumin, turmeric, coriander, and garam masala powders and fry for 1 minute. Mix in chopped tomatoes and salt; cook for a few minutes. Slowly stir in beaten yogourt, forming a smooth gravy base.

    Add chicken pieces, a little water if necessary, and cook (covered) for 10 to 15 minutes on medium-low heat until chicken is done. Remove cardamom, peppercorns, bay leaves, cinnamon stick, and cloves before serving.

    Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice and a salad.

    Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side

    source: "Curry Culture", alive #309, July 2008


    Dahiwali Chicken Curry in Yogourt-Based Gravy




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