Big Bro is coming down from Queensland and seems to be having trouble with a cancelled and delayed flight. I was planning on going out for dinner but opted out seeing all these delays were going on. Not to worry.
I call it “Mumbai” because what I made is inpired by a dish I had in, you guessed it, Mumbai! It’s not often I take notes as I cook freehand at home, but the several glasses of wine I consumed whilst doing this prompted me to pick up a pad and pen. Look out, a drunk cook with a sharp blade!
Looks like Big Bro’s having leftovers as I’ve already made it, taken photo’s of it, eaten it and posted the recipe.
- 2 garlic cloves, finely grated;
- 2 small green chillies, seeded & finely chopped;
- ½ tsp ground turmeric;
- ½ tsp ground cloves;
- ½ tsp ground cinnamon;
- ½ tsp cayenne pepper;
- 1 tbsp tamarind puree;
- ½ cup oil (120 ml – mixture of mustard and vegetable oils);
- 6 chicken thigh cutlets (with bone);
- 1 small onion, chopped;
- 8 fresh curry leaves;
- 1¼ cup (310 ml) coconut cream;
- 1 tsp good curry powder;
- 8 cherry tomatos, halved;
- Sliced green onions and green chilli, to garnish.
- Mix together the garlic, chilli, spices, tamarind and ½ cup of the oil.
- Score the thigh cutlets several times for marinade penetration. Pour the marinade over the chicken and massage well, then leave to marinate for at least 4 hours.
- Heat a large frying pan over medium/high heat. Drop in the chicken cutlets and brown gently. No need to add oil here as there is enough in the marinade. Turn chicken pieces over and scatter with the chopped onion, curry powder, tomatoes and curry leaves. Cook for 5 minutes or so then add the coconut milk. Turn to low, cover and simmer until cooked through. Check for seasoning.
- 1½ tbsp olive oil;
- ¾ cup onion, finely chopped;
- 2 cloves garlic, grated;
- 1 tsp cumin seeds;
- 1 tsp mustard seeds;
- 1 ½ cups long grain rice;
- 6 fresh curry leaves;
- 2 cups chicken stock;
- 3 slices fresh ginger;
- ¼ tsp salt;
- ¼ tsp freshly ground black pepper;
- chopped green onions and green chilli, to garnish.
- In a large saucepan sauté the onion, garlic, cumin and mustard seeds in the olive oil until soft and lightly golden. Add the rice and curry leaves and stir for 1 minute.
- Add the stock, ginger, salt and pepper. Cover and reduce heat to low. Simmer, covered, for twenty minutes. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork and serve, sprinkled with chopped shallots and nigella seeds.
- To serve chicken, plate up with the rice and garnish with chopped green onions and chilli.