Tuesday, November 08, 2011

Chicken Salan

Salan is term used to describe a creamy curry. This recipe is currently my favourite Chicken curry recipe.

I first came across this recipe on Youtube. I have deviated from the original recipe by adding a tbsp of yoghurt to the curry while cooking it.

  •  Chicken preferably on bone without any skin. I prefer using the 825 gms of Tesco's Free Range Corn Fed Chicken drumstick and thighs
  • 2 medium onions, finely chopped
  • 8 cloves garlic, finely chopped
  • 2 inch piece of root ginger, finely chopped
  • 2-4 green finger chillies, finely chopped
  • 1 tsp tomato purée
  • 1 tbsp coriander powder
  • 0.5 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp Garam masala
  • 1 tbsp yoghurt
  • 3 tbsp olive oil
  • Fresh coriander leaves for garnishing.
  • Salt to taste
  • Add the oil to a sauce pan and throw in the chopped onions. Mix them thoroughly and cover with a lid. Fry until the onions are dark brown.
  • Add a cup of water, mix and let it boil for about 3 minutes.
  • Add the dry spices, salt, garlic, ginger and chillies followed by the Chicken. Mix thoroughly, cover and let it cook for about 5 minutes.
  • Add the yoghurt and the tomato purée. Replace the lid and cook for a further 7 minutes until the chicken is cooked.
  • Switch off the heat and add the coriander leaves.
  • Let it rest for about 5 minutes. 
Serve with bread, rice or rotis.

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