astrolab
VIP Member (Resident chef)
This recipe is a way to seat together and enjoy the world of spices and culture with food coming from so far but closed to our taste.
Serving 4
Ingredients:
1400 g skinless chicken pieces
5 gr salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
10 gr cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
15 gr white poppy seeds
12 cashew nuts
60 ml cold water
56.69 g butter
30 g coriander leaves, chopped
2 fresh green chilies, halved and seeded
3 gr turmeric
250 ml warm water
3 gr saffron strand
450 g small potato, peeled and halved
150 ml fresh single cream
5 ml lemon juice
2 hardboiled egg, quartered
Method:
1 Mash the salt with the ginger and garlic to make a pulp.
2 Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
3 Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
4 In a heavy pot melt the butter over low heat,.
5 and cook the ginger/garlic pulp for 3 min stirring all the time.
6 Add the spice paste and cook for 3 min, stir.
7 Add the chicken and cook till it changes color 6 minutes.
8 Add the coriander leaves,green chillies, and turmeric. Stir-fry for 3 min.
9 Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
10 Add the potatoes and cook till tender 20 minutes.
11 Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
12 Garnish with the eggs.
13 serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Serving 4
Ingredients:
1400 g skinless chicken pieces
5 gr salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
10 gr cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
15 gr white poppy seeds
12 cashew nuts
60 ml cold water
56.69 g butter
30 g coriander leaves, chopped
2 fresh green chilies, halved and seeded
3 gr turmeric
250 ml warm water
3 gr saffron strand
450 g small potato, peeled and halved
150 ml fresh single cream
5 ml lemon juice
2 hardboiled egg, quartered
Method:
1 Mash the salt with the ginger and garlic to make a pulp.
2 Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
3 Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
4 In a heavy pot melt the butter over low heat,.
5 and cook the ginger/garlic pulp for 3 min stirring all the time.
6 Add the spice paste and cook for 3 min, stir.
7 Add the chicken and cook till it changes color 6 minutes.
8 Add the coriander leaves,green chillies, and turmeric. Stir-fry for 3 min.
9 Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
10 Add the potatoes and cook till tender 20 minutes.
11 Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
12 Garnish with the eggs.
13 serve with plain boiled rice and a vegetable curry to make this a meal to remember.
