Kalgutkars Chicken Curry
recipe comes from Ria Patel. Ria
lives in Bangalore, India. She has no formal training
in cooking but has learnt mostly from watching her mother
cooking at home.
father was a Parsi (Zoroastrian), her mother is half
Bengali (from Bengal) and half Malayali (from Kerala)
and her husband is from Kerala. This interesting mix
in her family has led to her becoming familiar with
various cuisines from India - each region of India has
its own special cuisine, and its own choice of spices
Ria has worked in publishing mostly and cooking remains
a strong hobby. Mostly, she cooks because she enjoys
it and loves to have friends over to try out new dishes.
Her favourite dishes to cook are curries of all kinds
- mutton curry, fish curry, chicken curry and shrimp
curry. She also loves Biryani which is basically any
meat or vegetable cooked in spices and layered with
rice. She has a collection of recipes from friends and
family, some of which have being passed down through
the generations, and she looks forward to sharing them.
friend of mine in Bombay, Jennifer Mirza, shared some
great recipes with me. She says she hates to cook herself,
but because she finds she has to, she has a collection
of great recipes. Mrs Kalgutkar is her sister's mother-in-law,
and her chicken recipe is a classic and still made at
a restaurant in Bombay. Mrs Kalgutkar, however, passed
away many years ago. I have made this a number of times,
and substitute the freshly squeezed coconut milk with
canned coconut milk. The difference is that if you cook
with canned coconut milk, add the ground garam masala
once the chicken browns and let it cook 5 - 8 minutes
before you add the coconut milk".
large chicken, skinned and cut into large pieces
3 onions, chopped fine
2 tablespoons oil
to a paste the following marinade:
10 green chillies
1 inch ginger
8 flakes of garlic
Half a bunch of coriander leaves
salt to taste
/ Roast and grind the following garam masala:
4 green cardamoms
15 peppers corns
2 inch piece of cinnamon
1/2 teaspoon black cumin seeds
1 1/2 teaspoon poppy seeds
1/5 of a nutmeg, grated or a pinch of ground nutmeg
(ground Allspice works fine too)
the coconut milk:
3 cups of warm water
cans cocnut milk
prepare the coconut milk grate the coconut. Add 1
cup of warm water and squeeze out the thick milk To
this thick milk add the ground garam masala. Then
add 2 cups of warm water to the grated and strained
coconut, and squeeze out the thin milk.
coconut milk works fine, in which case, don't worry
about the thick and thin. Use 2 cans.
the chicken and apply marinade and keep for at least
a large saucepan, heat the oil, fry the onions until
put in the chicken pieces a few at a time, and brown
add the 2 cups of thin milk, cover the pot and let
the chicken cook.
add the thick milk and put off the gas just before
the curry comes to the boil.
with green coriander leaves, cashew nuts.
with white rice and pappadams