Northern Indian Chicken Curry
New Delhi, India
Ingredients:
1 whole roaster/frying chicken, cut into 12 pieces, shin removed
3 tablespoons salt
4 teaspoons freshily ground black pepper
1/4 cup (60 ml) ghee or clarified butter
4 medium onions, sliced
3 to 4 tablespoon sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf
2 tablespoons Garam Masala
4 cups (1 l) diced tomatoes
1 tablespoons tomato paste
1 1/2 pounds 9750 g) boiling potatoes, cut into 2-inch (5 cm) cubes
6 cups (1.5 l) good-quality canned chicken broth
Steamed basmati rice, for serving
Finely chopped fresh cilantro, for garnish
Preparation:
Season the chicken pieces all over with 1 tablespoon salt and 1 teaspoon black pepper. Set aside at room temperatur.
In a large saucepan, heat the ghee or clarified butter over medium heat. Add the onions and saute them, stirring constantly, just until they turn glossy, 1 spoons black pepper and 3 tablespoons of sugar. Continue to saute, stirring, until the onions have turned solt but have not yet browned, about 5 minutes.
Add the garlic, ginger, jalapeno, bay leaf and Garam Masala. Saute, stirring, until the spices turn aromatic, 1 to 2 minutes. Add the seasoned chicken pieces, tomatoes, tomato paste, potatoes and 4 cups (1 l) of the chicken broth. Slowly bring to a boil, stirring occasionally.
As sson as the mixture boils, reduce the heat to maintain a gentle simmer and cook until the chicken is cooked through, about 30 minutes, adding more chicken broth as necessary to keep the curry moist. Taste and adjust the seasonings with salt, pepper and more of the sugar if necessary.
To serve, mound basmati rice on individual serving plates, spoon the chicken and sauce on top, and garnish with cilantro.
Serve 4 to 6
Courtesy of Chef Wolfgang Puck, Wolfgangpuck's Kitchen.
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