Persian Chicken Curry
Persian Chicken Curry Recipe only This Persian chicken curry recipe was given to me by a chef from the Blue Mountains near Sydney, Australia. Its history is huge, This dish dates back to the traders arriving from the Arabian peninsula. It uses the pungency of paprika, coriander and turmeric in the chicken marinade to complement the green chili and fenugreek in the curry sauce. INGREDIENTS 8 cm piece fresh peeled ginger, grated 6 garlic cloves, crushed 2 teaspoons ground turmeric 1/2 cup (125 ml) lemon juice 1/3 cup (80 ml) vegetable oil 1 teaspoon ground cumin 3 teaspoons garam masala 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon chili flakes 1/4 cup natural plain yogurt 1 kg chicken thigh fillets, cut into 4 cm pieces 3 large brown onions, chopped coarsely 2 teaspoons chili powder 2 teaspoons ground fenugreek 2- 400 g good quality cans crushed tomatoes 1 cinnamon stick 2 long green chilies, chopped finely 300 ml fresh single cream 1 tablespoon honey 1/3 cup coarsely ...