Indian Dry Chicken Curry. Heavy on spices, not heat (though the chilli level can be altered to suit individual tastes).
- 3 tbsp whole cumin seeds
- 1 tbsp black peppercorns (whole)
- 1 tbsp whole fennel seeds
- 1 tbsp whole coriander seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 inch piece of fresh ginger, grated or minced.
- 4 cloves of garlic, finely chopped.
- 2 green chillies, deseeded and finely chopped.
- 4 chicken drumsticks
- 1 bunch fresh coriander
- Heat 1 tbsp oil in wide, shallow saucepan (with lid – it will need to covered later). Add cumin seeds, coriander seeds, fennel seeds and black peppercorns. Fry for 5 minutes or until fragant.
- Add ginger, garlic and chillies to pan, fry for 3 minutes.
- Add ground coriander, cumin and garam masala. Fry, stirring for a further 2-3 minutes.
- Place chicken pieces in the pan. For the best result, have the chicken legs in one layer on the bottom of the pan, not stacked on each other.
- Reduce heat and cover saucepan. Let chicken cook for at least an hour, turning pieces once or twice. Steam will build up in the pan and the chicken will become very very tender.
- Top with chopped coriander before serving.
- Best accompanied by cucumber raita.
This recipe was submitted by Imogen on February 2, 2005.