Esto sí es un curry

Curry de pollo, arroz y verduras salteadas

Mi receta básica de curry de pollo. Similar a cualquiera genérica de India, sobre todo del Norte, aunque diría que de cualquier parte del subcontinente. La comida del sábado en mi casa de Delhi. Sin polvos de curry, ni nata, ni leche de coco, ni espesantes, ni manzanas, ni pasas…

Con verduras salteadas, basmati, ensalada de cebolla y mi limón encurtido de 4 años de antigüedad.

Los detalles más abajo en ENG y contáctame si quieres la receta completa.

Whole cumin, cinnamon, cloves, Indian bay leaf, black and green cardamom, and black pepper, sautéed in oil and/or ghee. Next finely chopped onion, fried till golden brown, crushed ginger and garlic and green chilli. Powdered turmeric, coriander, red chili powder, cumin and garam masala, 30 sec and crushed tomatoes go in, fried till the oil separates. Then come boneless skinless chicken pieces, to be seared for 2 minutes. Well beaten yoghurt is added and again all is cooked till the oil comes out. Water and salt added, and all is simmered until the chicken is tender and the sauce is thick and velvety. Off the heat, a pinch of garam masala and kasoori methi (dried fenugreek leaves). It is better when eaten the following day

The vegetables are cauliflower, carrot and peas, sautéed in oil with cumin seeds, hing (asafoetida), minced ginger and green chilli, turmeric, coriander powder, amchur (dried mango powder) and a pinch of garam masala

Served with basmati, onion salad with lime juice, salt and cilantro and my homemade 4 years old lemon pickle.

For #fridayriceclub with @curry.and.chips

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