murphyscreek
Veteran
Recipe
Ingredients
1kg skinless chicken thigh fillets quartered
250gms fresh strawberries halved
2 large brown onion sliced
1/2 cup almonds
1/4 cup cashews
8 cloves garlic
Large knob ginger
Medium piece fresh tumeric
1 cup plain yoghurt
1 and 1/2 tsp garam masala
1 tsp ground coriander powder
1 tsp Kashmiri chilli powder
1 tsp sea salt
3 tbsp olive oil
1 tbsp ghee
Method
In a heavy wok, fry onion in the oil/ghee until dark and caramelised. Do not shortcut this stage, unlike other curries it's important to keep cooking until there is dark coloration.
Allow to completely cool.
Place cooled onions in a food processor, along with all other ingredients (except chicken/strawberries).
Put the wok with the onion flavoured oil/ghee aside for now.
Process the onion, nuts, ginger,garlic, tumeric, yoghurt, spices until a paste forms.
Place aside.
Reuse your wok on a medium/high heat to saute the chicken pieces to brown, in batches if necessary, then remove from wok and place aside.
Lower heat to medium, and add paste and cook for five minutes, stirring frequently.
Add browned chicken pieces, and cook for a few more minutes, again stirring frequently.
Mix in one cup of water, and simmer on a low heat for 20-25 minutes.
Taste and adjust seasoning if necessary.
Turn heat off, and gently stir in the strawberries.
Allow to rest for 5-10 minutes, before serving with basmati rice, and/or Indian bread.
Garnish with sliced green chillies as desired.
Embrace the berry! 