Saturday, 3 November 2012

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

The first time I had this dish at a Kathmandu roadside hotel run by the local Nepalese family, I was totally flabbergasted. The wonderful flavours of cardamom has given a new dimension to the simple chicken curry. It is generally served with Rice. As it is Nepalese food is very simple affair consisting of Dal-Bhaat-Sabji (Rice, Lentil and Vegetable Curry). Chicken or other Non-veg dishes are had by general people, but the Brahmans, or the preachers, don't have non-vegetarian food. This curry is a part of regular meal and is very easy to prepare. So you can make it on any week days in minutes and enjoy with hot Rice.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  8 - 10

Ingredients :

  • 2 kilos Chicken, chopped into small pieces
  • 200 grams Onions
  • 250 mils Natural Yogurt
  • 50 mils Vegetable Oil
  • Salt to taste 
  • 1 1/2 teaspoons Cardamom Seeds (take seeds from small green Cardamom) 
  • 25 grams Ginger root, chopped
  • 4 Garlic cloves
  • 1 1/2 teaspoons Fennel seeds
  • 1 teaspoon Cayenne Pepper
  • 1 1/2 teaspoons Turmeric powder 
  • 1" long Cinnamon Stick
  • 2 Cloves
  • 350 mils Water


    Method :

      1) Peel and chop the onions, garlic and ginger into small pieces.
      2) Make a smooth paste from the yogurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding them with a little water.
      3) Wash, Clean and drain the Chicken properly.
      4) Sprinkle the Chicken with a little salt, then pour over the masala (spice paste) mixture, and allow to marinade for at least an hour.
      5) Heat the oil, in a large pan, over medium high flame.
      6) Add the cinnamon (ground into very small pieces), the cloves and the onion pieces.
      7) Cook until the onions turn golden brown. Take care not to burn the spices. Adjust the heat while frying the spices and the onions. 
      8) Remove the pan from the heat and add the marinaded chicken pieces to the pan along the onions, cloves and cinnamon, and mix well. Add salt and mix again.
      9) Put the pan back on the heat. Fry the whole mixture for a little while, you will see the oil slowly rising to the surface. At this stage carefully add the water and bring the mixture back to the boil. 
     10) Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stirring occasionally.
     11) Check the seasoning and adjust if required. Serve the chicken on a bed of rice and pour over the gravy on the top.
     12) Serve this dish hot with a bowl of salad made with cucumber, onions, tomatoes and chilies. 

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