Tag: How to cook curry

How to cookā€¦ Chicken Liver Fry

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Serves 2 as a main dish

Chicken Liver Fry is a popular dish in India, especially in Goa (where it is known as Kaleji Fry), but this recipe, using only a couple of spices and a good dose of chopped chillies, is from Mauritius in the Indian Ocean

What you needā€¦
ā€¢ 3 Tablespoons oil
ā€¢ 500g chicken liver, washed and cut into large chunks (it will shrink when cooking)
ā€¢ 0.5 teaspoon ground black pepper
ā€¢ 0.5 teaspoon salt
ā€¢ 1 teaspoon soy sauce
ā€¢ 1 teaspoon garlic paste
ā€¢ 1 teaspoon ginger paste
ā€¢ 1 teaspoon cumin powder
ā€¢ 1 teaspoon tomato purĆ©e
ā€¢ 3 large chillies, chopped
ā€¢ 1 onion, roughly chopped (finely chop a small amount to be used for garnish)
ā€¢ few coriander leaves, for garnish

How you make itā€¦
1. Heat the oil to a medium heat in a pan. Add the liver and cook until all the pieces have turne a grey colour (about 3 minutes).
2. Add the pepper, salt, soy sauce, garlic, ginger and cumin, mix well and cover. Cook for 25 minutes, stirring occasionally.
3. Add the tomato purĆ©e, chillies and onion and cook for 5 minutes, uncovered. Taste a small piece of the liver. If it still has an ā€œironā€ taste to it, continue cooking.
4. Once cooked, garnish with the chopped onion and coriander leaves and serve.

CHEF’S TIP
Liver can be dry for some tastes so plan the other dishes accordingly.

If you like this you should try ourā€¦
Medium Chicken Curry ā€¢ Chicken Madras ā€¢ Chicken Vindaloo ā€¢ Chicken Bhoona ā€¢ Chicken Feet Curry (Africa)

If you want a takeaway always check that they deliver.

How to cookā€¦ Chicken Wings Curry

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Serves 6-8 as a main dish

This Chicken Wings Curry is great for a large family or gathering of friends. Lots of chicken, lots of butter and lots of chilli; fill up the pot and let everyone tuck into this rustic Punjabi home-style curry.

What you needā€¦
ā€¢ 125g butter
ā€¢ 20 green chillies, chopped
ā€¢ 6 medium-sized onions, roughly chopped
ā€¢ 8ā€“10cm piece of ginger, roughly chopped
ā€¢ 2 whole garlic bulbs with cloves, roughly chopped
ā€¢ 800g chopped tomatoes
ā€¢ 1.5 teaspoon salt
ā€¢ 0.5 teaspoon turmeric
ā€¢ 1 teaspoon cumin seeds
ā€¢ 2kg skinless chicken wings
ā€¢ 2 cups boiling water
ā€¢ 1.5 teaspoon garam masala
ā€¢ large bunch coriander, chopped

How you make itā€¦
1. Heat butter in a pan to a medium heat. Add chillies, onions, ginger and garlic, and cook until onions are golden brown.
2. Turn down the heat and add tomatoes, salt, turmeric, cumin seeds. Cook until the butter starts to rise to the edge of the sauce.
3. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5ā€“8 mins to dry out the water.
4. Add the water, the garam masala and coriander and cook on high heat for 5 minutes. Turn down the heat to low and simmer for another 15 minutes. The butter will rise to the surface.
ā€¢ Recipe courtesy Desi Indian, Greenwich Market

CHEF’S TIP This is beat as a slow-burner but if you are really in a rush you can turn up the heat.

If you like this you should try ourā€¦
Medium Chicken Curry ā€¢ Chicken Madras ā€¢ Chicken Vindaloo ā€¢ Chicken Bhoona ā€¢ Chicken Feet Curry (Africa)

What food does Icarus avoid?ā€¦ hot wings.

Recipeā€¦ Chicken Wings Curry

On By Daniel FordIn Recipes1 Comment

Chicken wing curry

Chicken Wings Curry
Serves 6-8
Preparation and cooking time: 2 to 2.5 hours

What you need
ā€¢ 125gm butter
ā€¢ 20 green chillies chopped
ā€¢ 6 medium-sized onions chopped
ā€¢ 8ā€“10cm piece of ginger chopped
ā€¢ 2 whole garlic bulbs with cloves chopped
ā€¢ 800g chopped tomatoes
ā€¢ 1.5 tsp salt
ā€¢ 0.5 tsp turmeric
ā€¢ 1 tsp cumin seeds
ā€¢ 2kg skinless chicken wings
ā€¢ 2 cups boiling water
ā€¢ 1.5 tsp garam masala
ā€¢ bunch coriander chopped

How you cook it
1. Heat butter over a medium heat.
2. Add chillies, onions, ginger and garlic and cook until golden brown.
3. Add chopped tomatoes, salt, turmeric, cumin seeds. Cook on a low heat until the butter starts to rise to the edge of the masala sauce.
4. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5ā€“8 mins to dry out the water.
5. Add boiling water.
6. Add garam masala and coriander. Cook on high heat for 5 mins then low heat for 15 mins. You will see the butter on the surface.
7. Serve with basmati rice and salad.

Note: you can add more or less chilli according to your tastes. Check the pot for salt levels before serving. You can cook this on a higher heat quicker if you are in a rush!

Recipe courtesy: Desi Indian stall (at Greenwich covered market)