Wednesday, February 12, 2014

Chicken Stew with Brussel Sprouts and Onions

  • Chicken pieces [cut from whole chicken], 5 large [alternative: boneless chunks, as big as the halved sprouts]
  • Onion, sliced thickly, 1 large
  • Brussel sprouts, halved, 2 cups
  • Ginger-Garlic paste, 1 tbsp [alternative: ginger powder 1 tsp, garlic powder, 1 tsp]
  • Yogurt, 5 tbsp
  • Tomato, diced, 1 small
  • Tomato puree, 3 tbsp
  • Chicken broth, 1 cup [not required separately, will be prepared during cooking of the chicken]
  • Spice Mix: National Pyaz Gosht Masala Mix or Shan Dopiaza Mix [alternative spices: salt, red chili, coriander powder, black pepper, cumin seed, turmeric, nutmeg, mace, cinnamon, clove, cardamom, caraway seed]
Boil the chicken pieces in 2 cups of water with ginger-garlic paste and a tablespoon of spice mix - National Pyaz Gosht Masala Mix or Shan Dopiaza Mix. Boil until 1 cup chicken broth remains.

If using individual spices instead of the mix, add 1/4 tsp each of salt, red chili, coriander powder, black pepper, turmeric powder, nutmeg powder, mace powder, cinnamon powder [or a 1 cm piece of cinnamon], clove powder [or about 4 cloves], cardamom powder [or 3-4 large green cardamoms, peeled slightly from the top to release flavor], and 1 tsp of cumin seeds and caraway seeds.
Strain the chicken broth and set aside for use.

In a cooking pot, add the chicken pieces, sliced onions, halved brussel sprouts, 1 heaped tablespoon of the spice mix - National Pyaz Gosht or Shan Dopiaza, a cup of vegetable oil [I use canola].

If using separate spices, and not the spice mix, add: 1/4 tsp each of salt, red chili powder, turmeric, nutmeg powder, mace powder, 1/2 tsp black pepper powder, 1/4 tsp coriander powder, 2-3 cardamoms, a sprinkle of cinnamon powder, 3-4 cloves, 2-3 whole red pepper pods, 1 tsp caraway seeds, and a heaped teaspoon of cumin seeds.

Saute the ingredients well, for about a good 2 minutes from the time they start sizzling, until the onions turn slightly glossy, the cumin seeds have browned, and aromas of the spices become sharp. Saute on moderately high heat to avoid burning the spices.

Remove from heat and as the sizzling settles, add yogurt [beat it a bit first to a smooth, creamy texture before adding]. Adding yogurt off the heat prevents it from curdling. Mix contents well before setting on stove again. Saute well for a good half minute.

Add tomato and tomato puree. Cook well until the tomato caramelizes. This is when the oil separates. Do a taste test for salt, and adjust by adding more.

Add chicken broth and cook on a simmer for about two to three minutes. Oil will begin to glisten on top of the curry when broth is properly cooked into it. Check for salt again, and adjust.

If you like a bit of tangy taste, add a teaspoon or tablespoon of lemon juice. Squeeze a lemon wedge otherwise. Serve with rice, or flatbread (Naan).

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