One Pot Mutton Chicken Curry and Rice. The juiciest, most succulent, delicious Mutton Chicken Curry made from mutton fat, and Chicken Breasts.

This is a One-Pot Delicious Curry. The mutton fat is added to compensate for your Chicken breasts being drier meat to become infused, moist, juicy, and saturated with the most lovely Mutton flavor whilst cooking. And it tastes just like a Mutton Curry.            

I discovered this recipe when I felt like a Curry, but was out of Mutton and Chicken thighs, however, I had some mutton fat and chicken breasts, and after a while!, we have the most succulent Mutton Chicken Curry made from mutton fat and Chicken Breasts.

Total Calories: 8,302 Total Weight: 5.247 kg 

Calories per 500 g Serving: 791

Delish in a Dish!

When your potatoes are almost soft spread your rice out evenly over the top, add your lentils if adding, and close with a tight-fitting lid to gently steam.

NOTES:

⦁ Sheep tail fat is lovely if you can get it, but the kidney fat will be fine too.

⦁ Remember when using mutton fat that it will also soak up into your potatoes and rice, adding flavor, so you will also need to account for this.

⦁ Use as much fat as you wish for your own needs as fat adds flavor to curries.

⦁ If there is too much fat (tallow) you may cut off the excess to freeze it for later use.

⦁ Optional: When adding your rice you may sprinkle over a quarter cup of lentils.

⦁ You may swap your usual rice for Basmati if you wish.

• Alternately, you may easily turn this into a Biryani by par-cooking and then followed by frying your potatoes in some extra mutton fat/tallow and then adding some crispy fried onions, Indian-Style, to serve on top.

INGREDIENTS:

4 large chicken breasts (whole) with skin and bone-in

1 piece of sheep’s kidney with fat or sheep tail fat.

3 onions

28 g fresh garlic

28 g fresh ginger

3 Oval shaped Roma/Italian tomatoes, fresh or 1 extra-large round tomato

6 cardamom pods, whole

30 ml cumin seeds

30 ml coriander seeds

Pinch black peppercorns, whole (about 10 – 11)

2 whole bay leaves, torn

15 ml turmeric powder

15 ml curry powder

5 ml of chili powder

A small handful of curry leaves (as seen in the picture)

6 – 8 potatoes, medium, chopped

320 g rice

METHOD:

1. Place Sheep fat on the bottom of a heavy-bottomed saucepan, slow cooker, or electric wok.
2. Place your chicken breasts, skin side down, and pour over a cup of water.
3. Cook on a low simmer, topping up water, a cup at a time until all your mutton fat has dissolved
4. By hand, or in your food processor with a metal blade on, place roughly sliced or chopped ginger together with whole garlic cloves into the bottom of your bowl then add your roughly chopped onions on top. Close and whizz until all is finely chopped or pureed.
5. Add ginger, garlic, and onion mix to your saucepan, gently stir with a non-metal spatula, replace the lid, and allow to soften on a gentle simmer.
6. Roughly chop tomatoes into your food processor and puree. Add to pot, replace the lid and allow to simmer.
7. 7. In a coffee grinder, add your 6 cardamom pods, whole, 30 ml cumin seeds, 30 ml coriander seeds, a pinch of black peppercorns, whole, and 2 whole bay leaves, torn up – close lid and grind to a fairly coarse powder (too fine and your flavor will dissipate faster).
8. 8. Add your coarsely ground spices (Garam Masala) together with your 15 ml turmeric powder, 15 ml curry powder, 5 ml chili powder, and a small handful of curry leaves, as seen in the picture.
9. Allow simmering with the lid on until cooked in.
10. Add your potatoes to the top of your curry and allow to gently simmer, topping up water as needed until almost soft.
11. Distribute your rice over the top of your potatoes together with your lentils if adding, and allow to soften and swell, topping up water as required.
12. Adjust seasoning as required, serve and enjoy!