Nawabi – The Royal Curry Club

Serves 4 as a main dish

Achari Chicken is for lovers of pickling spices. Take a good serving of the Base Curry Sauce, add some chicken, a bit of garlic and a sprinkle of spice for a great medium-strength curry. Just with salty, tangy pickles.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 2.5 Tablespoons mixed or lime pickle, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How you make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add 2 Tablespoons chopped pickle and mix well
7. Add the chicken, mix well and cook for five minutes.
8. Add the garam masala, salt (check carefully as the pickle is usually salty enough) and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves and the other half Tablespoon of pickle.

**CHEF’S TIP**
You can also try this with Shaktora a citrus that is native of Sylhet in Bangladesh.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Why do pickles love being in a curry? …Because they relish it.

**Achari Chicken**, strictly for fans of pickling spices.

Serves 4 as a main dish

This is a dish from the predominantly Muslim city of Lucknow in North India and dates back hundreds of years to the era of the Nawab-Wazirs (who governed what was known as the state of Awadh at the time). The Nawabs were the royal leaders that followed the great Mughlai era and they were renowned for their great excess. This rich dish of yoghurt, cream, nuts and sultanas is that certainly one that fits the bill.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 Tablespoons lemon juice
• 3 Tablespoons oil
• 1.5 onions, pureed
• 1 Tablespoon curry powder
• 1 teaspoon garam masala
• 150ml cream
• 1 Tablespoon sultanas
• 1 Tablespoon sliced almonds
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 Tablespoon sugar (optional, if you like it sweeter)
• salt to taste (remember there is salt in the marinade)

Marinade
• 100g yoghurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon turmeric powder
• 1 teaspoon salt

How you make it…
1. Rub the chicken with the lemon juice and leave for 10 minutes.
2. Mix all the ingredients for the marinade, add the chicken, mix well and leave for 1 hour.
3. Heat the oil in a pan to a medium heat. Add the onion and cook for 5 minutes.
4. Add the curry powder and garam masala and cook for 2 minutes.
5. Add the chicken and marinade and cook for 3 minutes.
6. Add the cream, sultanas and almonds, mix well and cook for 2 minutes.
7. Add the coriander stems, (optional) sugar and salt if needed, mix well and continue cooking until all the chicken pieces are fully cooked.
8. Sprinkle the coriander leaves on top and serve.

**CHEF’S TIP**
This dish is also delicious with paneer instead of chicken.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Why does the cream have so many friends? … Because it’s so cool.