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Sunday, July 3, 2016

Fiery Hot Chicken Curry


No Eid lunch is complete without a chicken dish. This is a recipe I learnt from one of my paternal Aunts, who also taught me another delicious chicken curry.  She is a great cook and one with a sweet motherly personalty.   Its a  pretty hot  and spicy curry, I toned  it down with a bit more tomato paste. How much you add the chilli paste is up to you.  Here in Maldives most people use frozen chicken, something which I learnt tastes  a lot different from the fresh one,

I remember as a child we used to get chickens in the house days before Eid, then on Eid day after Eid Prayers my grandfather  would slaughter it, pluck the feathers and chop it up for mum to cook. It was fun, watching them pluck the feathers and then chop it up. Sadly its now the frozen chicken to most families, my kids look at live chickens as if its an animal from the zoo.  Hopefully raising fresh chickens or even a chicken farm  should come to someone's mind someday soon in the near future. I am not saying live hens  and roosters are not found , they are still raised in the islands but.....

Recipe : Fiery Hot Chicken Curry

 1 (1300g - 1400g) chicken , skined and cut into large portions
2 large onions
3 -4 tbsp Lonumirus (Maldivian Chilli Paste)
1 (70g) can of tomato paste ( thats about 2 tbsp)
2 tsp  ground cumin
1/2 tsp ground pepper
2 sprigs of curry leaves ( about 18 leaves)
1 pandan leaf, cut into large chunky pieces
4 -6 cloves garlic, grated
1 heaped tsp ginger paste
Juice of 1/2 lime
1/3 cup water
salt
oil

Prick your chicken with a fork, Season with a little salt, and then rub the garlic and ginger and lime juice. Set a side.

Heat oil,  in  large pot or casserole , you will need  about 3 tbsp.  Add the onions, and curry leaves and pandan leaf and stir fry till the onions go really soft  and starts to go  golden.

Add lonumirus, cumin powder ,  ground pepper and tomato paste, 1/2 tsp salt. Stir fry till the mixture is quite well done.  Remove this mixture to a bowl and set aside.


Add an extra table spoon of oil and then add the chicken. Fry for a minute, stirring. Then cover and cook over a medium heat. Because we are cooking with the frozen kind the a lot of water comes out from the chicken so you might not even need the water I mentioned above. But if you are using fresh or  organic ones then add a little  when  covering the pot to cook the chicken.

Once the chicken is cooked  through,  and the water almost evaporated add the onion spice mix you prepared earlier and mix well. Taste the sauce and the chicken together , add salt as needed.

Cook for 5 -10 minutes, adding just a little bit water so the spices don't burn, stirring to mix well . Its quite a dry curry.

Enjoy with rice and a vegetarian curry or salad.

Linking this over to the Eid Party celebrations at  Flour& Spice who along with the ladies from the blog My Ninja Nan and Chili and Chocolate are hosting a Eid Eats event.  Be sure to visit one of them to check the delicious recipes from all over the globe.




14 comments:

  1. My grandmother once bred chickens. Today I also buy frozen.

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    Replies
    1. Its ok to buy frozen but i think its important to know where it came from and how it was fed n raised.

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  2. I love all the heat here..the chicken looks delicious and flavoursome, Nammi.

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  3. This sounds delicious and totally perfect for a Eid lunch!!!

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  4. Lovely recipe for Eid! Chicken is my preferred item for Eid day lunch!

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  5. Looks wonderful and am sure it would make a perfect Eid dinner! Thanks for participating in Eid Eats!

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  6. When I first read lonumirus, I wondered if Icould ever try this but lonumirus is very much 'Indian kind'....

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  7. Interesting curry.... we always cook our chicken into the sauteed onion, so this is quite nice to try out...

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  8. This is such an interesting combination of flavors. Sounds great!
    Thank you for participating in #EidEats2016! And a joyous Eid to you and yours :)

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  9. Oh wow! We've always used frozen chicken. I can't imagine cooking with a freshly slaughtered chicken. This looks very good and I'm sure my husband would appreciate the spiciness, but I would have to tone it down for myself. To my knowledge, this is the first recipe I've come across the uses paan leaf! Interesting. Happy early Eid Mubarak!

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    Replies
    1. Its not paan leaf its pandan leaf

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  10. Simply mouthwatering flavourful chicken curry...Eid Mubarak to you and family in advance

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  11. Yummy! Your curry looks delicious.

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  12. Delicious looking curry...loved all the flavours!!

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