Chicken curry with Brussels Sprouts
Just can’t tell you how much I love them in a chicken or meat curry!
1 large chicken cut on the bone.
3 large onions sliced thin
2 tomatoes chopped
Whole bulb of garlic minced
1 inch square ginger
2 handful of chopped coriander
3 green chillies chopped
2 tbsp dried methi
Quarter cup of oil…
3 tbsp tomato puree
2 bay leaves torn
1 peice cassia or cinnamon
3 cardamoms split.
2 tbsp coriander
2 tbsp curry powder( Rajah mild madras)
1 tbsp cumin
2 tbsp chilli powder
1 tsp tandoori masala powder (I only use Raja)
2 tsp salt
1 tbsp tumeric
Heat oil then add the whole spices. Let it sizzle till bit darker and you get aroma.
Add your onions, green chillies and salt.
Cook till onions softened a little then add garlic and ginger. Cook again untill the oil is separating a bit.
Now add the tomato puree and 1 chopped tomato.
Keep cooking this covered on low hea untill tomatoes are softened and mushy and the oil is splitting.
I add constant splashes of water till its all cooked down soft and mushy…not dry.
Now add all the powdered spices. Here you cook the spices out well. Again adding splashes of water, wait for the oil to split then add water again cooking for about good 10 mins. We call this process ‘bhunaing’ the spices. Do this till the oil spits.
When when oil splits add floats add your chicken. Put flame up, rapidly cook off half the water that comes out. Then reduce heat and cook for about 10mins.
Next add the dried methi leaves and brussels sprouts.
Add half cup water, the other tomato and 1 handful of coriander.
Gently cook till the is chicken is fully cooked, the brussels sprouts are done but you don’t want too much fluid.
Taste to check seasoning.
Garnish with remaining coriander, stir serve.
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