Cooking with Lounge | Anglo Indian Chicken Curry

Cooking with Lounge | Anglo Indian Chicken Curry
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First Published: Sun, Nov 07 2010. 06 02 PM IST
Updated: Sun, Nov 07 2010. 06 02 PM IST
Roast chicken with Anglo Indian curry
(Serves 2)
For marinade
½ kg boneless chicken (cut into medium pieces)
1 tsp chopped and roasted garlic
2 tbsp hung curd
1 tsp degi mirch (red chilli powder)
1 tsp turmeric powder
Salt to taste
For the curry
1 medium onion, chopped
½ tsp red chilli powder
½ tsp pepper powder
½ tsp turmeric powder
1 tbsp oil
1 tbsp butter
½ tsp cumin powder
½ tsp coriander powder
½ tsp spice powder
½ tsp teaspoon ginger paste
½ tsp garlic paste
5-10 ginger, juliennes
1tsp finely chopped garlic
200ml water
100ml coconut milk
100ml chicken stock
2 green chillies (slit lengthwise)
Salt to taste
Method:
Marinate the chicken with roasted garlic, hung curd, degi mirch, salt and turmeric powder and keep aside for two hours.
Heat butter in a pan and sauté the onions lightly. Add ginger, garlic, one green chilli, salt, turmeric powder, chilli powder, cumin powder, coriander powder, spice powder, pepper powder and mix well. Add 200ml water to the mixture and stir well. Put in the coconut milk and chicken stock. Cover and simmer on low heat till the gravy thickens. Roast the marinated chicken in a preheated oven at 180 degrees for a maximum of twenty minutes. Serve the chicken with hot curry on the side and Indian (caraway) bread.
A meal for two at Ca Va is Rs1200 (plus taxes) for lunch and Rs1500-1800 (plus taxes) for dinner. To a book a table, contact 7 Main market, Defence Colony, New Delhi (47473322).
varuni.k@livemint.com
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First Published: Sun, Nov 07 2010. 06 02 PM IST