Dahiwali Chicken Curry - recipe from Mothering Magazine

Anne - posted on 01/19/2009 ( 1 mom has responded )





We tried this tonight and it was a big hit with my husband. My daughter Maddie even ate the chicken and the rice with the curry sauce (which is huge for her!)

The recipe is from the Indian cooking feature in Mothering Magazine for Jan/Feb 2009.

I typed it up and posted it to my blog so you'll have to follow the link there...

If you're looking for more recipes - my best friend keeps a food blog and you can find it on my list of Good Reads - at the very bottom "Becca's Recipes"


Anne - posted on 01/19/2009




Hmmm the link isn't a hyperlink - you'll have to copy and paste - so here's the recipe copied and pasted:

source: Mothering Magazine Jan/Feb 2009

2 tbsp light cooking oil
3-4 cardamom pods, bruised
4-5 whole black peppercorns
1-2 dried bay leaves
1 cinnamon stick
3-4 whole cloves
1 large onion, finely chopped
2-3 medium green chillis, finely chopped (i wasn't sure what to get so i skipped this!)
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped (I used like 6 cloves - way more than 1 tsp...)
1/2 tsp red chilli powder (another thing I couldn't find)
1/4 tsp cumin powder
1/4 tsp tumeric powder
1 tsp ground coriander
1/4 tsp garam masala powder
2 medium tomatoes, chopped
a few cups baby spinach (my addition)
salt to taste
1/2 cup plain yogurt, beaten
2 large boneless skinless chicken breasts, diced to 1 inch cubes
1 handful fresh coriader (cilantro) chopped for garnish

Heat oil in thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon, and cloves until they begin to sizzle.

Add onions, green chillis, and fry 3-5 minutes on medium high heat, until onions turn pink(??? I never saw pink, but was missing a few ingredients...) and tender. Add ginger and garlic and saute 1-2 minutes until mixture begins to express oil.

Add red chilli powder, cumin, tumeric, coriander and garam masala, and fry 1 minute. Mix in tomatoes and salt, and cook a few minutes until tomatoes pulp and release oil around sides of pan. Slowly stir in yogurt to form a smooth gravy base.

Add chicken pieces and cook covered 10-15 minutes on medium low heat until done. If using spinach - toss in spinach at the end - last few minutes so it has time to wilt.

Garnish with coriander leaves (cilantro) and serve hot with a side of rotis bread or rice and a salad.

Rotis - is a traditional Indian flatbread. I used whole wheat flour and added enough water to make a dough and rolled out small circles and cooked it in a cast iron skillet.

Prep - 15 minutes (i think this is a bit short - took me a little longer while juggling the antics of a toddler and preschooler)

Cooking - 30 minutes

Serves 2 (main dish) or 4 (side dish) - this served 2 easily with enough to give Maddie and have a whole serving left over.

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