Tag Archives: chicken

Chicken & Drumstick curry…..Korioora Munakkai


      One of the things I really like to do is get an ingredient that I have never tasted and never prepared before,bingo this recipe has one “drumstick“…. that’s right I said drumstick, or to give it its correct name…..Sahjan Ki Phalli this being a core ingredient and most poplar vegetable  in southern india cuisine and is often found in sambhar.Sahjan Ki Phalli Sahjan is in fact the immature long green pods of the Moringa tree another species that you will not find throughout Europe, you can also eat the flowers and leaves of this tree so a vital ingredient and crop to the food of the villages I suspect In this particular case we are using it in…..

Korioora Munakkai


A spicy delight of chicken and tamarind not too mention the aforementioned drumstick vegetable that with only one look you can SAM_3425understand how it gets its name.SAM_3423

I am so lucky to have a large Asian community in the city I live in and even more lucky to be able to access the raw ingredients that appear so unusual and are really at the end of the day just fruit and veg that is yet to reach the supermarkets that determine what we all eat … that being an argument for another day.

so a visit to the Indian supermarket was the order of the day and yes success they of course had it although it doesn’t come cheap but why should it it has come halfway round the world and everyone involved needs to get paid … ouch my food miles are totting up I can always plant yet another tree though that seems to do the trick and salve the conscience….

The following recipe is easy enough although there are a lot of ingredients and I didn’t use a whole chicken I just used the crown as it was only for two….

this recipe is for four persons

The Whats in it


180gm Ghee

2 bay leaves

3 cinnamon sticks

4 cloves

1/2 tsp Fenugreek Seeds

1 tsp Kalonj(Nigella)Seeds

3 onions Sliced

1/2 tsp Ground Turmeric

1/2 tsp Ginger pasteSAM_3419

1/2 tsp Garlic paste

1 tblsp Ground coriander roasted

1 tsp sesame seeds

1 large chicken cut into chunks on the bone

1 small tomato

1 tablespoon ideally fresh coconut but soaked desiccated will do!

2 tsp chopped red chilli

15 Curry leaves

4 tablespoons of Toddy, beer will do if you can’t get Toddy

6 drumsticks (Sahjan Ki Phalli) peeled and cut into 6 cm pieces

12-15 black peppercorns

250ml Tamarind extract

1 Tablespoon Gram Flour….

1 Pint of water or chicken stock


To garnish

6 green chillies

1 Bunch coriander

6 sprigs Mint….

The How to

Heat the ghee in a karahi or large frying pan over a medium heat, add the bay leaves, cinnamon, cloves and fenugreek and kalonji seeds and stir fry for about 1 minute.

Then  add the onions and stir fry for about  until golden brown frying for ten to fifteen minutes usually does the trick.

Add the turmeric, ginger and garlic pastes, and stir fry for a couple of minutes more, before adding the ground coriander and sesame seeds and giving it all a good stir.

When the oil rises to the surface, add the chicken and continue to stir fry until it releases its juices, then continue to fry for about 8-10 minutes, or until the liquids have evaporated and the chicken is brown.SAM_3422

Add the tomatoes, coconut, red chilli and curry leaves and cook for a further 3 minutes.  Add the toddy or beer and cook for a few minutes until the liquid is absorbed.

now you can add the drumsticks, black peppercorns, 750 ml/1.25 pints (3.25 cups) water or chicken stock and the tamarind extract.  Reduce the heat to low and simmer for about 30 minutes, or until the chicken and drumsticks are cooked.

Dry roast the gram flour on a tawa, or griddle or in a small frying pan (skillet) for about 1 minute to remove the raw smell, then transfer to a bowl.  Add 250 ml/8 fl oz (1 cup) water and mix well.  Add to the curry to thicken the sauce, then mix well and simmer for 5 minutes, or until the sauce thickens.  Add more water if it is too thick.  Garnish with green chillies, coriander and mint leaves.



Sali Murgi….Chicken & Apricot!


 SAM_3289I am reliably informed that this is a traditional Parsi dish, and is a recipe for those special occasions that make life a pleasure. I do also have to admit that it had me when I saw the ingredients list there was never a single moment that was going to pass without me having a go. Sorry but I am like that with any  curry dish that contains fruit, that chilli juicy sweetness that fruit brings is for me very special indeed; and is a feature of many Arab influenced dishes with this particular example featuring Apricots!

It’s my mums fault dating from the 60’s when I was growing up, my mum used to make what she called curry, using a curry powder, God bless her. At the time the curry powder that was available commercially was the product of post war colonialism mixed with the idea that real indian flavours were far too much for the soft British Palate. The truth was that curry powders of that time were not very good, but they were just good enough over the years for us Brits to fall in love with, and completely adopt the cuisine of India.  My mums recipe  included some raisins or currants which up until the time I first tasted them in curry I believed belonged in cake. Her curry was in reality a stew with some madras mild curry powder with some raisins or currants thrown in to add that extra Indianess, and the reality of the day was probably that even if she had wanted to use turmeric and coriander she would not have been able to get it, even if she could have worked out what it was.

I am now a little older, and not much wiser but from that moment I was hooked on curries which included the sweet and sometimes the sour of fruits, see my recipe for Pineapple & Vegetable Curry(click) which I love with the saltiness of Gammon.

Fruit is not a rare thing in curry and there are many recipes that feature a few lumps of banana or even pomegranet although one does have to say they are usually the product of someone’s imagination, this dish however has a fine pedigree and is one that you can trust as a genuine dish and worthy of the name and traditions it carries.

The whats in IT bit

For the chicken

200gm dried apricots

2 large fresh tomatoes

4 tbsp. Ghee/ Oil

2x2cm Cinamon sticks

2 onions finely sliced

6 garlic cloves crushed

2inch Ginger

0.5kg chicken breast

juice of 1 lime or lemon

3tbsp Chopped Coriander

For the Masala

4 Dried Red Chillies

1.5 tsp whole cumin seeds

1tsp whole coriander seeds

1inch cinnamon stick broken into pieces

For the potato straws

2 large potatoes peeled and cut into fine juliennes


.25 tsp turmeric

vegetable oil to fry

.25 tsp chilli powder

1tsp finely chopped coriander


The how to!

First things first, soak the apricots in 250ml of warm water. After about three hours blitz half of them in a processor or blender with about 15oml of the soaking water to a a fine puree……/

set the remainder aside for later use….

Also soak the juliennes potatoes with two tsp of salt to leech out the starch this will help them become nice and crispy when you get round to frying them.


Next take all the masala ingredients and grind them together in a pestle and mortar or coffee grinder if the pestle and mortar is too much work for you


Add the ghee or the oil to your karahi or heavy based pan and heat until hot add the cinnamon sticks and allow to sizzle for a few minutes.

Add the onions, the garlic and ginger and cook until the onions turn that lovely golden brown, then add the masala and sauté until the oil begins to separate out


Be aware though that the mixture can stick and as always all you need yo do is add a dash of water and stir stir stir using your wooden soon to scrape the sticky bits off…..

continue to cook for a few minutes more then add the tomatoes

Now you can add the chicken cut into nice bite sized chunks and also add  the pureed apricot and sauté for about five minutes


 Add the remaining apricots and the water they are soaking in bring to the boil, cover and simmer for about 15 minutes or until the chicken is tender  and cooked through.

stir in the coriander and adjust the seasoning…….


Drain the potatoes and put on some kitchen roll and pat as dry as you can get them, cut them into very thin strips, remember you want to deep fry these to a crispy finish so thin is good.

mix them with the turmeric.

Heat the oil for deep frying to the point where the potato straws will fry to crispy golden brown in a matter of moments,  fry them off in small batches sprinkle with the chilli powder and the chopped coriander

serve the Sali murgi and sprinkle the fries over the top…….. serve with some lime and mango chutneySAM_3288


Caril de Galhina…. Chicken,Coconut, Coconut and more Coconut


The following dish as the title suggests is heavily based around coconut  it is a rich and creamy dish that will knock your taste buds for six. It is a traditional Goan curry although on my many trips there I have never seen it on any restaraunt  menu, perhaps I’m not looking in the right places. It is of course as the title suggests heavily influenced by the Portuguese but don’t let that fool you this is a top drawer curry that fully deserves its place in the hall of fame, and it is without doubt one of my very favourite curries!

Caril de Galhina is quite heavy on the chillies but for those of you out there who prefer things a little milder just cut the chilli quantity in half it won’t ruin the dish if that’s the way you like it!

The secret to the dish is the Paste, I used a pestle and mortar for the rough paste and a processor for the smooth paste and as the photo shows mixed it back into the pestle;so take some time to get this right and everything else will follow,

Once you are ready to stand in front of the stove everything else is pretty simple, with no more than hal a dozen ingredients to throw into the pan how tricky is that?

Well you tell me, I love it I hope you do too….

Caril de Galhina

Caril de Galhina7 Caril de Galhina8

Serves 6 to 8

Prep time 45 mins

Cooking time 30 mins


1kg/2.2 lbs Chicken skinned and cut into pieces

2 Tbsp Vegetable oil

1 medium Onion slices

250ml coconut milk

1 Tbsp Tamarind extract

125ml/4.5 fl oz coconut cream


For the spice paste

1 coconut grated or

8 tbsp desiccated coconut soaked in a little water for an hour

1 tbsp uncooked rice rinsed and drained

8 cloves Garlic crushedThe finished Paste

2.5cm/ 1 inch fresh peeled Ginger

The finished Paste

10 dried red Kashmiri chillies

4 Green Chillies de-seeded and slit lengthways

.5 tsp cumin seeds

1 tsp coriander seeds

1 tablespoon Poppy seeds

1 tbsp ground turmeric.

Put the chicken pieces into a bowl and sprinkle with salt

To make the spice paste , put half the grated or desiccated coconut , and the rice into a food processor or blender and process adding a little water to make a coarse paste .(Yes you can use a Pestle & Morter here i did without problems)

Pour the remaining coconut in the food processor with the garlic , ginger , dried red chillies , green chillies and the ground spices and blitz until ground, then mix into the coarse paste….

Heat the oil in a heavy based pan over a medium heat and add the onion, cook for four or five minutes or until light golden brown; add the spice paste and stir fry stirring constantly  for a couple of minutes or until the oil separates out. Caril de Galhina3

Add the chicken and stir to coat , then add the coconut milk  and season with a little salt to taste.

Reduce the heat and simmer for about 20 minutes or until the chicken is almost done .

For the last few minutes of cooking add the tamarind paste and stir in the coconut cream, cook for a further five to ten minutes or until the chicken is thoroughly cooked. You may notice that with the addition of the coconut cream that the dish will produce some Coconut oil which will seperate from the main dish, if you don’t like this then just spoon it away before serving, for me its got loads of flavour so I leave it right where it is……

Serve and enjoy

Caril de Galhina6

Chicken In Cashew Nut Sauce


Chicken In Cashew Nut Sauce

This is a fantastic Clasical recipe beware it takes a lot of time to prepare but is worth every second, producing a true fantastic nutty smooth rich sauce, adored by the Maharajas and worth every second it takes to prepare…..


250g Cashew Nuts

100g Veg Oil

2 Onions Chopped + 0.5 of an Onion Finely sliced

12 Garlic Cloves Whole

2.5cm Root Ginger Chopped

2.5 tsp Coriander Seeds

1.5 tsp  Cumin Seeds

4 Dried red Chillies

6 cloves

8cm Cinnamon stick

100g Coconut


2 Green Chillies finely chopped

1kg Chicken highs

3 tbsp Yogurt

The first thing you need to do here is put  100g of the cashew nuts into a bowl and cover with just enough water for them to soak up. Leave em alone for two hours, Drain and chuck em in a blender or food processor, add a little warm water and blitz em til they are smooth paste….Set Aside

Place a further 25g of the Cashews in a small pan and dry roast them til they are golden brown…. Set aside

With a small amount of oil in a frying Pan take the .5 of the onion and fry until it is crispy and golden brown, set aside and use as a garnish just before you serve!

In a large Frying pan/ or cooking pot, dry roast the Garlic, ginger, coriander seeds, cumin seeds, dried chillies, cloves, and cinnamon over a low heat for five minutes stirring all the time, Add the coconut, 75g more of the nuts and the chopped onion and roast for a further 10 minutes stirring continuously taking care not to allow the mixture to burn, but allowing the coconut to gently brown….remove from the heat and allow to cool

Grind the mixture in a food processor  adding 125 to 250ml of water to a very smooth consistency this takes time , and is vital so be aware that if it is not done well the sauce will taste gritty so blend for at least ten minutes maybe longer!

Heat The remaining oil in a large pot add the blended spice mixture and fry for 10 minutes over a low heat.

Add the ground Cashew Paste and fry for a further two minutes, add some salt to taste, and the green Chillies

Increase the heat to medium high and add the chicken pieces Fry for a further Five minutes until the chicken is sealed and looking white rather than pink, then add the remaining untoasted cashews, and stir fry for a minute or two longer, then add about 600ml of water. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the chicken is tender and cooked through.

Top it off with a dollop of yogurt and the crispy onion you prepared earlier serve and enjoy …..

This recipe should serve 4 easily with a generous portion each……