Sujre is new addition to the Gilmore Church Park community kitchen. As far as I know, she is the first member of East Indian ethnic in this cooking club I attend. This is good because this means that we will now have East Indian cooking demonstrations too. True enough, Sujre made an Indian Curry Chicken and two different types of bread to go with it. I am blogging on the Curry Chicken today and will blog on the bread the next two days.
The Indian Curry Chicken was excellent. It has a hint of sourness from the yogurt. The roti (Indian flat bread) is a perfect complement for dipping the curry sauce. This dish is flavourful with the usage of Garam Masala spices but not spicy hot.
I had never really figured out the differences between East Indian curries vs South East Asian curries. I think they are:
- East Indians uses yogurt to make the curry gravy while SE Asians uses coconut milk
- East Indians uses tomatoes as an ingredient while SE Asian does not
- SE Asian curries are almost always spicy hot while East Indian ones are not always so
What do you think … is my perception correct? Can you identify other differences?
Anyway, here is the recipe for Sujre’s Indian Curry Chicken.
- 1 whole chicken, cut up, remove skin
- 1/2 cup plain yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- a pinch of saffron
- 1 tablespoon Garam Masala
- 4 tablespoons vegetable oil
- 3 fresh tomatoes, crushed or 1 1/2 tablespoons tomato paste
- 3 fresh onions, finely chopped or 3 to 4 tablespoons fried onions
- 2 potatoes, peeled, cut into 1″ chunk and fried
- a bunch of cilantro
Garam Masala is basically a mixture of ground up spices. It is usually made up of green cardamon, brown cardamon, cinnamon stick, black pepper, clove and cumin. For convenience, you may just buy pre-packed Garam Masala. However, Sujre showed us the real way to do it with the real raw ingredients.
Click on the link below for the instructions.