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Monday, August 20, 2012

Spicy Sesame Chicken Curry



My hubby loves spicy, hot and aromatic Indian curries that makes him sweat when eating as if he has just completed a running marathon.  We have tried many varieties of curries and very seldom found a curry that has these qualities, so the quest continues....

Recently I came across this curry at Follow Foodie which uses peppercorns.  I think maybe this is the secret ingredient that makes the curry real 'hot'.  Follow Foodie was kind enough to advise that her recipe is spicy and medium hot and for real 'hot' maybe I can add another 2-3 red chillies.

I tried the recipe without adding the extra chillies and the verdict - it's medium hot and spicy and the aroma is different from normal coconut curry cos' it uses sesame seeds and  replaced grated coconut with ground almonds.  I served it over pasta Angel Hair aka 'Capellini' type and mint leaves... Yummy!! 1 Dish Meal.   Probably, I can still add 1-2 more red chillies if serving with rice.

Hop over to Follow Foodie for the original recipe because I didn't use a pressure cooker to cook this curry.
Ingredients A

Ingredients A
500 gm chicken thighs - skin removed - cut to bite size pieces
2 tsp tumeric powder
1/2 tsp salt
  • marinate chicken pieces with tumeric powder and salt for at least 30 minutes [marinating chicken with tumeric powder helps to remove the raw smell of the chicken and adds flavour to it]
1 big onion - chopped
1 - 2 tbsp oil
1 tsp lemon juice
salt to taste

Curry Paste Ingredients [Fry and blended together]
6 red chillies - cut into smaller pieces
1 tomato - diced
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp peppercorns
1 piece ginger [about 40-50 gm]
4 cloves garlic
1 tbsp sesame seeds
2 tbsp ground almonds [to replace 1/2 cup grated coconut]
2 tsp oil

  • Fry all the ingredients in oil until aromatic.  Cool and transfer to a grinder.  Grind ingredients into a fine paste by adding a little water.
 




Above are the various stages of cooking this curry
  1. Heat oil to fry onions until fragrant and translucent.  Add in the paste and continue to fry until aromatic.
  2. Add in chicken.  Stir fry to mix well and until chicken is firm.  Add in enough water to cover and cook chicken [add more water if you prefer more soupy curry].
  3. Bring to a boil then lower heat to simmer until chicken is tender.  Add salt and lemon juice to taste.
  4. Serve hot with rice, pratha, roti puri or dosai.
Note:
I served this curry with blanched pasta [Angel Hair aka Capellini], mint leaves and shredded carrots.  Angel Hair - these are delicate strands that cook very quickly and goes well with light and simple sauces.

I'm sharing this post with Muhibbah Malaysian Monday hosted by Sharon at Test with Skewers.

2 comments:

preethiDhinesh said...

Hey ! Good one replacing the grated coconut with Almonds . Never tought about that so far ! Will try it in near future .
Yummy! Can smell the aroma here .
http://www.followfoodiee.com/

Kimmy said...

Hi, most times I'll substitute coconut with natural yoghurt or ground almonds for my curries cos' we always finished the gravy [thus cutting down on coconut milk]. But I'll use coconut when cooking for those who don't watch their diet. Hehehe!

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