An Indian Feast - Murgh Masala - Noble Nourishment

Sometimes a Cookbook or Cookery TV show isn’t enough to give you the confidence you need to try something new. That’s how I felt about Indian cuisine. It all looked scrumptious, but very intimidating!

All I really needed was the lovely Janet & David to show me the ropes in person. I only wish they lived closer to me (OK, if we’re wishing here… I wish I lived closer to them, all the way in Oz!), so they could teach me everything they know about cooking.

I only hope my step-by-step photographs do the tutorial justice, and can convince a shy cook to give it a go. I promise, you’ll love the end result.

This is Part 2 of my Indian Feast. For the Chicken Cafrael Recipe from Part 1, click here.

Here is the delicious Chicken Curry (Murgh Masala), adapted from Keith Floyd’s: Floyd’s India cookbook.

Ingredients (Serves 4)

Vegetable oil
2 red onions, finely sliced
5 red tomatoes, chopped
600g boneless chicken, cut into morsels (we used chicken thigh fillet, skinless)
Salt
1 x tsp brown sugar
Small handful of chopped fresh coriander leaves
1 tsp garam masala
2 green chillies, coarsely chopped
2 cloves of garlic, peeled and finely chopped
2.5cm piece of root ginger, peeled and finely chopped
½ tsp ground turmeric
½ tsp chilli powder

First, David sauteed the onions in oil until they began to brown.

He then added the tomatoes, followed by half the garlic, ginger and chillies.

Next, he stirred in the ground turmeric and chilli powder…

… then left to cook gently until it all turned into a lovely gravy-like consistency.

Next, he stirred in the chicken and the remaining half of the chillies, garlic and ginger, then cooked until all the liquid absorbed and the mixture became a bit dry.

At this point, he seasoned to taste, added the brown sugar, then covered the chicken with water. He brought it to the boil then simmered gently until the chicken was cooked through.

And that’s all there is to it! Sprinkle some fresh, chopped coriander leaves over the top (I’m loving coriander at the moment), and a generous sprinkling of garam masala and you’re good to go.