Indian Chicken Verta




Indian Chicken Verta

Recipe only

This fantastic recipe given to me by the boys at Spicy Planet Restaurant in Phnom Penh, Cambodia, is another one of their aromatic, home-style curries. These guys really known how to prepare and execute some fine Indian dishes.
This dish is not your normal Indian restaurant dish in western countries, although it is a common dish in India and also a popular street food order.

The boys can be found at # 63, Street 172, Phnom Penh, Cambodia. Just around the corner from the National Museum.


INGREDIENTS

500 g Chicken breast
1 fresh medium size, green capsicum,
seeded and cut into strips
1 tablespoon fresh garlic puree
1 tablespoon fresh ginger puree
50 g fresh medium tomatoes
1/2 cup brown onion, chopped very finely
50 g raw cashew paste
1/4 teaspoon ground turmeric
1 teaspoon chicken masala powder
1 teaspoon cumin powder
1 teaspoon garam masala
2 teaspoons char magas
1/2 teaspoon red chili powder
1 tablespoon butter
120 g plain natural yogurt
25 ml fresh single cream
pinch of caster sugar
salt to taste
1 tablespoon vegetable oil
Fresh coriander leaves to garnish


METHOD

1. Cut the chicken breast into strips, slice the capsicum and set aside.

2. Heat the vegetable oil in a large pan to medium, saute the green capsicum and the chicken breast until the chicken is tender. Remove and set aside.

3. In the same pan, add a little more oil and fry the onions on medium till they are golden brown, add the ginger and garlic puree and continue to fry for 2 minutes stirring. Add the chopped tomato and butter, continue to saute for 2 more minutes. Now add the cashew paste and saute until the oil separates from the cashew. Add the yogurt and stir well. Now add all the spices, salt and sugar, one at a time with a little bit of water, stirring to combine well and bring to the boil.

4. Add the chicken and capsicum back to the pan and saute, covered for about 5 minutes or until very aromatic. Add the cream and cover for 4 more minutes.

5. Serve in bowls and garnish with fresh coriander leaves.



Location: South East Asia

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