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Badaga Chicken Curry
Badaga Chicken Curry from www.curryhouse.co.uk, submitted by Dr. Sandeep Ramalingam
Badaga Chicken Special by Brent Thompson, from www.curryhouse.co.uk
Brent says that this recipe is very good and one of his wife's favourites. He says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, 1970. The recipe was attributed to Mrs. Seetha Mahalingam from Ootacamund, Tamil Nadu. Brent's notes and the original measures for the recipe appear in brackets.
I - Grind together:
II - Grind together:
Heat oil in a heavy bottomed vessel; add the mustard seeds. When they crackle, add the sliced onions and fry until the onions turn a golden brown.
Add garlic-ginger paste (mix I) and fry about 2-3 minutes.
Now add the chili-coriander powder (mix II) and continue frying another 5 minutes, stirring often enough to prevent sticking or burning.
Add the turmeric. Add tomatoes and chicken and mix well. Add the coconut milk. Add salt to taste.
Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. The color of the broth will gradually deepen and turn brown as it cooks.
Optionally, at the end, add a few cashews and cook for another 3 minutes (I don't).
Dr. Sandeep Ramalingam