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Badam Ni Curry

Ingredients
  Chicken 2 Small
  Onion 1 , sliced
  Black peppercorns 1 Tablespoon
  Coconut milk 2 Cup (32 tbs) (Extracted From 1.5 Coconuts)
  Tamarind ball 1 , soaked in 0.5 cup hot water (Size Of A Walnut)
  Salt To Taste
  Ghee 2 Tablespoon
  Almonds 100
  Ginger 1 Inch
  Garlic 8 Clove (40 gm)
  Kashmiri red chilies 15 , seeded
  Cumin seeds 2 Teaspoon
  Coriander seeds 1 Tablespoon
  Poppy seeds 2 Tablespoon
Directions

Cook chicken with sliced onion, peppercorns and ginger in five cups water.
Allow chicken to cool in stock.
Joint chicken and strain stock.
Heat fat in another pan and fry ground spices, being careful not to allow it to burn, especially as there are almonds in it.
Add coconut milk and stock and simmer till curry has the consistency of cream.
Add chicken and tamarind juice and simmer for another five minutes.
Cool and reheat before serving.
Serve with boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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