Chicken Chukka

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Cook Eat Blog is in the process of an ongoing revamp and this recipe is in line for a facelift and beautiful new photograph. You can still enjoy the recipe, but no pic I’m afraid. Don’t be too hangry!

Ths is a recipe for a curry I love from my favourite Indian restaurant in Sydney – Darbar. It has quite a fiery taste but a delicious aromatic smell from the fresh curry leaves. It’s better to make it with fresh ones as dried ones just lose all their flavour. Indian supermarkets will generally always have some in the fridge, buy a lot as they’ll keep for months in the freezer.

1kg chicken thighs or breast or combo
500g thinly sliced onions
1 teaspoon ginger (finely grated)
1 teaspoon garlic (crushed)
4 green chillies (de-seeded and cut in 1/2
2 tablespoons fresh corriander (chopped)
15 -20 fresh curry leaves
3 medium tomatoes (peeled & pureed)
2 medium tomatoes (cut into medium sized wedges)
2 tablespoons vegetable oil
1 cup water
1 teaspoon chilli powder
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon garam masala
10-15 threads of saffron infused with 2 tablespoons boiling water

In a large deep pan, heat the oil and fry the onions over a medium heat for about 6-7 minutes until golden, add the garlic and ginger and fry for 1-2 minutes. Now add the chilli powder, turmeric, corriander powder and garam masala and fry for 30 seconds.

Add the tomato puree, fresh coriander and green chillies and fry for 2 minutes. Now add the chicken and fry in the sauce for 5-6 minutes. Pour in the saffron, curry leaves and water and cook over a low/medium heat for about 20-25 minutes until the chicken is tender. Add more water if it gets too dry. after this time, continue cooking until most of the liquid evaporates. Remove from the heat and stir in the tomato wedges. You can eat the curry leaves -don’t sit and pick them out like a picky Vicky eater. They’re delicious.

Naan or roti bread with some raita.

Peel 1 cucumber, half and remove the seeds, finely chop and combine with 1/2 cup natural yoghurt, 1 teaspoon finely chopped fresh mint and 1/4 teaspoon cumin powder.