Wednesday, 11 May 2016


Total Weight of Recipe: 4.928 kg Total Calories of Recipe: 6,915  
Per 366 g Serving: 514 Calories  Includes potatoes and rice.

For original pix see bottom of recipe Serves: 8 - 12

I’ve included recipe for red wine vinegar which is so much cheaper than to buy. 
Just scroll to bottom of page here
Optional additions which you may include are: 11 ml coriander - 3 cardamom 
pods - 33 ml fennel which you may roast and add just before serving otherwise 
fennel overcooked looses it’s lovely flavor. I never added it but I was tempted 
but declined as it would’ve become a similar curry to the one I already have 
(Tony's). The following day the curry tasted even more delish. I found that by 
adding tomatoes and potatoes to this type of curry were very necessary as 
personally I don’t like a dry curry.
Below are my ingredient amounts counted into calorie amounts above

1.666kg chicken, whole (washed and drained)
Marinade: 7.5 ml turmeric powder 26 black peppercorns 18 cloves 54 g chilies, fresh plus I added extra 7 g cayenne pepper as skipped the other chilies 11 ml poppy seeds 11 ml cumin seeds 33 ml tamarind paste 33 ml red wine vinegar 36 g ginger, fresh 36 g garlic cloves, fresh 3 onions, large 26 curry leaves 7 cinnamon sticks 60 ml vegetable oil 11 ml mustard seeds (I used yellow) Salt to taste 10 ml sugar 534 g tomato puree (homemade)
300 ml water 600 g (3 cups) rice - 2,190 Calories 
1.234 kg potatoes 851 Calories 
peeled (washed) I leave skins on for nutrient density and added fibre
Method: 1. Roast all the dry spices. To ensure none of the dry spices are under roasted, roast them individually, because each of them has their own burning point. Roasting is 
going to give you that robust flavor for the curry. Over a low flame add the dried 
chillies, moving around whilst shaking the pan so that the heat gets distributed 

Spices are done roasting when you can smell it and you want to take it off immediately because it continues cooking in it's own heat. Cool and add it to coffee grinder. 

Add poppy seeds, shaking pan around to make sure each grain gets a nice toasty 
brown and just when it browns, add to grinder.
Add cumin seeds to pan, shaking to spread evenly over the pan so
each grain gets heated. As soon as you can smell the flavor it is done. Add toasted cumin to grinder.
Heat peppercorns and cloves next as 
they both cook at the same rate and you will notice the surface of the peppercorns will 
be a little bit shiny and cloves a slight bit browner and will smell lovely. Add to 
grinder. Switch off the heat and now quickly add the turmeric to the hot pan because 
turmeric needs about a minute, otherwise it burns quickly. Add to grinder. Grind the 
roasted dry spices coarsely. Coarsely will just add a little more texture to your chicken. 
Now your wet Masala is done and we will now rub it into our chicken with the dry 
mixture. Before rubbing into chicken, slash the chicken diagonally for the marinade to penetrate and coat your palms with oil to prevent the chilies from burning your hands.
To your chicken in a bowl, add all of your dry Masala followed by all of your wet Masala and give it all a good mix working it in with your hands. Cover and leave chicken to marinate for an hour. You may do this overnight for better flavour but 
1 hour for chicken is usually enough to do the trick. When you make it with mutton or 
duck you have to leave it overnight to marinate.

Prepare the marinade: To a food processor in the following order, add your tamarind followed by the vinegar, the garlic and ginger topped by your fresh red chilies. Blitz all until a smooth paste.
Preparing your curry: Heat a deep saucepan on a medium flame. Add 60ml vegetable oil to pan. As soon 
as oil is heated, add the black mustard seeds to the oil and stir well. Cover the pan with 
lid to allow the seeds to pop. As soon as you hear that popping sound you will know 
that it's done. Carefully open the lid and add the cinnamon sticks, giving it a quick stir, 
add the finely chopped onions and stir well. Cover with lid and allow to gently saute 
until onions become translucent. As soon as onions are done, add in the chicken pieces 
one by one to the cooked onions. Wash out food processor and marination bowl with 
given amounts of water in recipe and add this to your pot. Give pot a quick stir just to 
make sure your Masala marinade is evenly spread. Cover the pan with the lid and turn 
the flame up slightly and let the chicken cook for about 15 - 20 minutes. Add the salt 
and jaggery (a little sugar) together with the curry leaves and give it a quick stir. So 
that the seasoning get a chance to spread evenly throughout. Cover pan with lid and let 
the chicken cook over a low flame for another 5 - 7 minutes. Serve hot with pav bread 
and or steamed rice.

Original sourced from Shakti India Food Network

Original Ingredients:

½ tsp haldi (turmeric powder) 10-12 black peppercorns 8 cloves 6 dried red chillies 1 tsp khus khus (poppy seeds) 1 tsp jeera (cumin seeds) 1 tbsp of imli (tamarind paste) 1 tbsp red wine vinegar ¼ inch ginger and 6 cloves of garlic, finely chopped 10-12 fresh red chillies 1 ½ large onion finely chopped 10-12 curry leaves 2-3 dalchini (sticks of cinnamon) 4 tbsp of vegetable oil 1 tsp black mustard seeds Salt to taste 1 inch piece of jaggery 750 gm of raw chicken 1 ½ cups of water

Thank You to Shaki for such a delicious recipe! ;)

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