Thursday, 22 March 2007
Chicken Kalyo / Chicken Curry
Kalyo is rich creamy curry, with a hint of saffron and garam malsala, this is an Ismaili or Khoja dish usually served on special occasions such as weddings.
1 chicken, skinned and cut into 8 pieces
12 small potatoes
8 medium onions (8 is not a misprint); minced fine in a food processor
1 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
whole garam masala; 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds
2 tspn coriander/cumin powder
1/2 tspn tumeric
1/2 tspn red chili powder (or to taste)
1 tspn garam masala
2 tablespn oil
salt to taste
1. Marinate the chicken in yogurt, garlic, ginger and saffron.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Heat the oil in a pan, add the whole masala, cook for about 3 minutes, the pods should have puffed up
4. Add the onions and fry until almost carmelised, this is the most important step in this curry, the onion must be dark brown - just a step before they are burnt! (will take 15 minutes at least
5. Add the tomatoes, cook for about 5 minutes, add the tumeric, cumin/coriander and chilli powders.
6. Add the marinated chicken and the potatoes, mix, making sure that chicken and potatoes are coated with the tomato/onion sauce
Add half cup of water and cook for about half an hour, until the chicken and potatoes are cooked. The oil should be floating. I skimmed of the extra oil and discarded it. Sprinkle with garam masala, garnish with chopped coriander
Serve with chapatis or rice.
Lamb or beef kalyo can be made the same way, but you may need to cook it for a little longer.