Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded

Name: Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon black peppercorns; 118 milliliters canned diced tomatoes with their juices; 2 Tbsps canola oil; 12 dried red cayenne chiles (like chiles de arbol), stems discarded; 2 Tbsps finely chopped fresh cilantro leaves and tender stems; 2 Tbsps coriander seeds; 1 Tbsp cumin seeds; 4 servings Curry; 2 teaspoons Raghavans Blend (above) or store-bought Madras curry powder; 4 fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin), coarsely chopped; 4 medium size cloves garlic, coarsely chopped; 4 servings Raghavans Blend; 1 teaspoon ground turmeric; 118 milliliters half-and-half; 1 small onion, coarsely chopped; 1 teaspoon coarse kosher or sea salt; 680 grams skinless, boneless chicken breasts, cut into 2-inch cubes; 2 teaspoons black or yellow mustard seeds

You can never have too many main course recipes, so give Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of sea salt, mustard seeds, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Place the coriander, cumin, mustard seeds, peppercorns, cloves, and chiles in a spice grinder (you can also use a coffee grinder) and grind them to the consistency of finely ground black pepper. Stir in the turmeric, which will yellow the spice blend with its characteristic sunny bright disposition. Store the spice blend in a tightly sealed container, away from excess light, heat, and humidity, for up to 3 months.

Ingredients you will need

Ground Black Pepper

Mustard Seeds

Peppercorns

Seasoning Mix

Coriander

Turmeric

Chili Pepper

Clove

Coffee

Cumin

Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the onion, garlic, and ginger and stir-fry until the onion is light caramel brown around the edges, 4 to 5 minutes.

Ingredients you will need

Caramel

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the spice blend into the skillet and stir to mix.

Ingredients you will need

Seasoning Mix

Equipment you will use

Frying Pan

Let the spices roast in the onion medley until the aromas dramatically change, 10 seconds.

Ingredients you will need

Spices

Onion

Pour in the tomatoes and stir once or twice. Lower the heat and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edge of the sauce, 5 to 7 minutes.

Ingredients you will need

Tomato

Spices

Sauce

Pour the half-and-half into the skillet and scrape the bottom once or twice to release any bits of onion, garlic, and ginger, effectively deglazing the skillet and releasing those flavors back into the sauce.

Ingredients you will need

Garlic

Ginger

Onion

Sauce

Equipment you will use

Frying Pan

Transfer the chunky curry to a blender. Holding the lid down, puree the curry until it is slightly curdled looking but smooth, and saffron orange-hued.

Ingredients you will need

Saffron

Orange

Curry Powder

Equipment you will use

Blender

Return the sauce to the skillet and stir in the chicken and salt. Simmer the curry, covered, over medium-low heat, stirring occasionally, until the chicken, when cut with a fork or knife, is cooked through, no longer pinkish-red, and its juices run clear, 12 to 15 minutes.

Ingredients you will need

Whole Chicken

Curry Powder

Sauce

Salt

Equipment you will use

Frying Pan

Knife

Sprinkle the cilantro on top of the chicken curry and serve.

Ingredients you will need

Cilantro

Whole Chicken

Curry Powder

Equipment

Frying Pan

Blender

Knife

Ingredients

Servings:

1teaspoon

black peppercorns 118milliliters

canned diced tomatoes with their juices 2Tbsps

canola oil 12

dried red cayenne chiles (like chiles de arbol), stems discarded 2Tbsps

finely chopped fresh cilantro leaves and tender stems 2Tbsps

coriander seeds 1Tbsp

cumin seeds 4servings

Curry 2teaspoons

Raghavan's Blend (above) or store-bought Madras curry powder 4

fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin), coarsely chopped 4medium size cloves

garlic, coarsely chopped 4servings

Raghavan's Blend 1teaspoon

ground turmeric 118milliliters

half-and-half 1small

onion, coarsely chopped 1teaspoon

coarse kosher or sea salt 680grams

skinless, boneless chicken breasts, cut into 2-inch cubes 2teaspoons

black or yellow mustard seeds

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.