I smell curry. I love when my wife does not have to work
I fixed chicken curry last night. Nothing like a warm spiced stew on a cold late autumn evening.
whole frying chicken
6 cloves garlic crushed
2 teaspoon fresh ginger grated
1 teaspoon turmeric
1/2 teaspoon saffron threads soaked in warm milk
1/4 cup milk scalded
3 tablespoons oil or ghee
2 large onions finely sliced
1 teaspoon garam masala
1/4 teaspoon black pepper ground
3/4 teaspoons salt
1/2 cup hot water
3 tablespoons ground almonds
1/2 cup cream
2 tablespoons fresh coriander leaves chopped
Cut the chicken into joints and score the skin. Combine garlic, ginger and turmeric, rub well all over chicken. Soak saffron strands in milk for 10 minutes.
Heat oil in a large heavy pan and fry onions until golden brown, remove and reserve.
Add chicken pieces a few at a time and brown lightly on both sides. When all are done return to them all to the pan, sprinkle with garam masala and salt.
Add saffron soaked in milk, the hot water and half the browned onions.
Cover and cook until chicken is tender, turning chicken pieces half-way during the cooking. Remove chicken when done and place on a serving platter.
Add almonds and cream to the sauce in the pan, heat through stirring well. Pour over the chicken. Garnish with the remaining browned onions and coriander.