Party Curry/Salan

Name: Party Curry/Salan
Cuisine: Indian
Ingredients: chicken thighs, deboned; oil; 2 kilos chunky onions; bay leaves; black cardamom; cinnamon; garlic; ginger; passata; spices; yogurt; 1 liter boiling water; fresh coriander

Serves 1

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Party Curry/Salan

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Serves 1

Directions

1Add a lot of oil to a big pot.
2Add 2 kilos of chunky onions to the pot.
3Add bay leaves, black cardamom, and cinnamon to the onions.
4Cover the pot and cook the onions on low heat, stirring regularly until they are softened and dark.
5Add garlic and ginger to the pot and cook properly.
6Add passata to the mixture.
7Add spices and fry them off until everything is combined and glossy.
8Add yogurt, keep the heat steady, and keep stirring until the oil separates.
9Throw in the deboned chicken thighs, pop the heat on high, and seal them properly.
10Put the lid on and cook on a reasonably high heat for 10 to 15 minutes, stirring every minute.
11Once the chicken releases liquid, take the lid off and let the liquid cook away until most of the water is gone.
12Pour in about 1 liter of boiling water.
13Bring the curry back to a proper rolling boil.
14Turn off the heat and stir in fresh coriander, saving some for garnish if desired.

Ingredients

chicken thighs, deboned
oil
2 kilos chunky onions
bay leaves
black cardamom
cinnamon
garlic
ginger
passata
spices
yogurt
1 liter boiling water
fresh coriander

Equipment

big potchopper (optional, if working)two pans (if hob is weaker)

Tips

Thigh meat is forgiving and breaks down as it cooks.
You can skim off excess oil at the end.
Keep stirring yogurt on steady heat to prevent it from splitting.
If your hob is weaker when cooking big batches, split into two pans.
Stir the chicken every minute during the 10-15 minute high heat cooking to prevent sticking.

Party Curry/Salan

Serves 1

facebook.com

Party Curry/Salan

facebook.com

Serves 1

Directions

1Add a lot of oil to a big pot.
2Add 2 kilos of chunky onions to the pot.
3Add bay leaves, black cardamom, and cinnamon to the onions.
4Cover the pot and cook the onions on low heat, stirring regularly until they are softened and dark.
5Add garlic and ginger to the pot and cook properly.
6Add passata to the mixture.
7Add spices and fry them off until everything is combined and glossy.
8Add yogurt, keep the heat steady, and keep stirring until the oil separates.
9Throw in the deboned chicken thighs, pop the heat on high, and seal them properly.
10Put the lid on and cook on a reasonably high heat for 10 to 15 minutes, stirring every minute.
11Once the chicken releases liquid, take the lid off and let the liquid cook away until most of the water is gone.
12Pour in about 1 liter of boiling water.
13Bring the curry back to a proper rolling boil.
14Turn off the heat and stir in fresh coriander, saving some for garnish if desired.

Ingredients

chicken thighs, deboned
oil
2 kilos chunky onions
bay leaves
black cardamom
cinnamon
garlic
ginger
passata
spices
yogurt
1 liter boiling water
fresh coriander

Equipment

big potchopper (optional, if working)two pans (if hob is weaker)

Tips

Thigh meat is forgiving and breaks down as it cooks.
You can skim off excess oil at the end.
Keep stirring yogurt on steady heat to prevent it from splitting.
If your hob is weaker when cooking big batches, split into two pans.
Stir the chicken every minute during the 10-15 minute high heat cooking to prevent sticking.