Saturday, March 22, 2008

Mrs Kalgutkar's Chicken Curry

Here's another hot favourite of mine from Jennifer Mirza's Never Fail Recipe collection.

"This is the recipe of Mrs. Kalgutkar, who was from the Katkar family of Ponda in Goa. Since one of the Katkars owned the Grand Hotel in Ballard Estate, they had it on their regular menu. When Jean's daughter Anjali got married, she hosted a family dinner at the Grand Hotel -- and so naturally, the Chicken with Cashew Nuts was served that night."


1 large chicken, skinned and cut into large pieces
3 onions, chopped fine
2 tablespoons oil.

Grind to a paste the following marinade:
10 green chillies
1-inch ginger
8 flakes of garlic
Half a bunch of coriander leaves
salt to taste

Broil and grind the following garam masala:
10 cloves
4 cardamoms
15 peppers corns
2 in-inch pieces of cinnamon
½ teaspoon shah jeera
1 ½ teaspoon khus khus
1/5 of a nutmeg, grated

To prepare the coconut milk:
Grate 1 coconut. Add 1 cup of warm water and squeeze out the thick milk
To this thick milk add the ground garam masala.
Then add 2 cups of warm water to the grated and strained coconut, and squeeze out the thin milk

Wash the chicken and apply marinade and keep for I hour.
In a large saucepan, heat the oil, fry the onions till golden brown.
Then put in the chicken pieces a few at a time, and brown them well.
Then add the 2 cups of thin milk, cover the pot and let the chicken cook.
Lastly add the thick milk and put off the gas just before the curry comes to the boil.
Garnish with green coriander leaves, cashew nuts.

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