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An Anglo-Indian Country Captain


Apr 04, 2016

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

INGREDIENTS

    1 kg chicken
    6 tablespoon ghee / oil
    2 medium onions, finely sliced
    1 tbsp garlic paste
    1 tsp ginger paste
    2 bay leaves
    150 ml chicken stock/ water
    100 ml fresh cream
    100 ml yoghurt, whisked smooth
    1 tsp salt
    1 tsp black pepper powder
    Masala:
    100 g fresh coconut, grated
    100 g cashew nut
    100 g pistachio nuts
    7 green cardamoms
    7 cloves
    2 stick cinnamon
    1 tsp cumin seeds
    1 tsp poppy seeds
    10 dried red Kashmiri chillies
    Garnish:
    Coriander leaves
    Dry red chillies

DIRECTIONS

A hint of British and a touch of Portuguese flavours, Country Captain is made popular by the Anglo-Indian community.

Method:

1. Grind the ingredients for the masala to a fine powder, gradually adding up to 100 ml of water as required.

2. Wash the chicken and marinate it.

3. In a pan, heat half the ghee / oil and sauté onions over moderate heat, till brown.

4. Stir in garlic and ginger paste and sauté over low heat till fragrant. Add chicken and brown it well.

5. In another pan, heat remaining ghee / oil and fry the ground masala over low to moderate heat, till fragrant.

6. Sprinkle a little water if required to prevent burning. Add chicken, bay leaves and stock / water. Cover pan and simmer till chicken is tender.

7. Whisk cream and yoghurt together, add to the curry and simmer for 2-3 minutes.

About Michael SwamyFollow On

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A versatile chef, Michael Swamy brings with him a unique style of modern Indian cooking, which is a perfect blend of classic French techniques with traditional Indian flavours.

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