So another curry post on the blog, another that is not of the bastardised recipes that have no relation to authentic Indian cuisine. This is Chicken Mogul Curry & Tarka Dal.
Mughal cuisine consists of dishes developed in Medieval India at the centers of the Mughal Empire. It represents a combination of the cooking style and recipes of Central Asia and North India.
Chicken Mogul Curry
- 2 tbsp Ghee , for frying
- 1 tsp cumin seeds
- 2 tsp fresh ginger finely chopped
- 2 tsp fresh garlic chopped
- 1 small onion, finely diced
- 4 skinless boneless chicken thighs cut into thirds
- Half tsp turmeric powder
- 2 Large tomatoes finely diced
- 1 x 165ml tin chopped tomatoes
- 1 x 165ml tin coconut milk
- 10-15 fresh curry leaves
- 1 tsp Salt
- 2 whole green chillies , finely chopped
- Half tsp ground green cardamom
1. Heat the ghee in a heavy based pot.
2. Add the cumin seeds and stir. Let them sizzle for a few seconds before adding onions and ginger cook until the onions start to caramelise but not burn, add the garlic and cook for a further few minutes.
3. Add the cut chicken thighs and fry in the spices until a brown colour is achieved.
4. Add the turmeric, diced fresh tomato and tinned tomatoes, diced green chilli, salt and curry leaves. Simmer on a steady heat until the chicken is cooked through.
5. To finish add the coconut milk, curry leaves and finish with green cardamom powder and a little fresh chopped coriander.
Dal is a very important aspect of Indian cooking, an excellent source of protein for the continents many vegetarians
- 250g yellow dried split peas, rinsed until the water runs clear
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3-4 whole green chillies, pricked with a knife
- 2cm/¾in piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- ¾ tsp ground turmeric
- ¾ tsp garam masala
- 1½ tsp ground coriander
- salt and freshly ground black pepper
- handful chopped fresh coriander leaves
Place the lentils and 900 ml pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
Meanwhile, heat the ghee in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds.
Add the onion, chillies and ginger and fry for 4-5 minutes, or until caramalised.
Blend the garlic and tomatoes to a paste. Add the paste to the pan and stir well to combine.
Add the ground spices and 100 ml of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes.
Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.