Lahori Chicken Curry with Whole Spices and Potatoes
The recipe Lahori Chicken Curry with Whole Spices and Potatoes could satisfy your Indian craving in around 1 hour and 15 minutes. This main course has 757 calories, 47g of protein, and 45g of fat per serving. This recipe serves 4 and costs $3.22 per serving. 366 people were glad they tried this recipe. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free diet. If you have turmeric, canolan oil, coriander seeds, and a few other ingredients on hand, you can make it. With a spoonacular score of 95%, this dish is spectacular. Try Chicken & Shrimp Ragoût With Curry Spices, Mackerel with curry spices, and Beef Curry with Toasted Spices for similar recipes.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 35 minutes
Ingredients:
10 black peppercorns
3 tablespoons canola oil
1/2 teaspoon cayenne pepper
1 4-pound chicken, cut into 8 to 10 pieces and skinned
1/2 cup chopped cilantro leaves
1-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 garlic cloves
2-inch piece ginger, peeled and cut in half crosswise
12 green cardamom pods
1 fresh hot green chile, cut in half
Juice of 1 lemon
1/4 cup plain yogurt, whisked until smooth
3 whole dried red chiles
3 medium red boiling potatoes, peeled and quartered
Salt
2 tablespoons store-bought or homemade tomato paste
2 large tomatoes, chopped
3/4 teaspoon turmeric
1 cup plain water
Equipment:
bowl
food processor
pot
blender
frying pan
Cooking instruction summary:
1. Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne pepper, and 1/4 teaspoon of salt in a large bowl and stir to coat the chicken and potatoes with the spices. Let stand while you make the sauce.2. Finely mince the onion, garlic, and ginger in a food processor and set aside.3. Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole or pot over medium-high heat. Cook, stirring, until fragrant and the cinnamon unfurls, 1 to 2 minutes.4. Add the minced onion mixture, the green chile, and 1 teaspoon of salt and cook, stirring, until the vegetables begin to brown around the edges, 10 to 15 minutes. You may need to turn the heat down to medium if they begin to brown too quickly.5. Remove and discard the cinnamon stick and green chile and stir in the remaining 1/4 teaspoon of turmeric and 1/4 teaspoon of cayenne. Add the tomatoes and tomato paste and cook, stirring, for 5 minutes. Let cool slightly, then transfer to a food processor or blender and pure until smooth. Set aside.6. Heat the remaining 1 tablespoon of the oil in the same casserole or pot over medium-high heat. Add the chicken and potatoes and cook, stirring, for 2 minutes. Add the yogurt, 1 tablespoon at a time, and stir well after each addition. Cook, stirring, to evaporate some of the moisture, about 2 minutes.7. Add the pured tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pan to keep the sauce from sticking. Uncover and cook until the sauce is reduced and thickened somewhat, 5 minutes more. Stir in the cilantro and lemon juice. Season with salt to taste. Serve hot.
Step by step:
1. Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne pepper, and 1/4 teaspoon of salt in a large bowl and stir to coat the chicken and potatoes with the spices.
2. Let stand while you make the sauce.
3. Finely mince the onion, garlic, and ginger in a food processor and set aside.
4. Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole or pot over medium-high heat. Cook, stirring, until fragrant and the cinnamon unfurls, 1 to 2 minutes.
5. Add the minced onion mixture, the green chile, and 1 teaspoon of salt and cook, stirring, until the vegetables begin to brown around the edges, 10 to 15 minutes. You may need to turn the heat down to medium if they begin to brown too quickly.
6. Remove and discard the cinnamon stick and green chile and stir in the remaining 1/4 teaspoon of turmeric and 1/4 teaspoon of cayenne.
7. Add the tomatoes and tomato paste and cook, stirring, for 5 minutes.
8. Let cool slightly, then transfer to a food processor or blender and pure until smooth. Set aside.
9. Heat the remaining 1 tablespoon of the oil in the same casserole or pot over medium-high heat.
10. Add the chicken and potatoes and cook, stirring, for 2 minutes.
11. Add the yogurt, 1 tablespoon at a time, and stir well after each addition. Cook, stirring, to evaporate some of the moisture, about 2 minutes.
12. Add the pured tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pan to keep the sauce from sticking. Uncover and cook until the sauce is reduced and thickened somewhat, 5 minutes more. Stir in the cilantro and lemon juice. Season with salt to taste.
13. Serve hot.
Nutrition Information:
covered percent of daily need
