Old Delhi-style poussin curry

Ingredients

For the roast garlic and ginger spice paste

  • 1 tbsp vegetable or sunflower oil
  • 5 cloves garlic, roughly chopped
  • 3 cm piece ginger, peeled and roughly chopped
  • onion, sliced
  • 1 tsp roasted cumin seeds
  • 2 tsp ground coriander
  • tsp ground turmeric
  • deggi mirch chilli powder, (see Cook's tips)
For the brown onion paste

  • 1 tbsp vegetable or sunflower oil
  • small onion, sliced
  • 1 tbsp natural yogurt
For the masala

  • 2 cassia leaves, (Indian bay leaves)
  • 2 black cardamom
  • 2 green peppercorns
  • 5 black peppercorns
For the curry

  • 2 poussins, skin scored
  • 1 pinches ground turmeric
  • 100 ml vegetable or sunflower oil
  • onion, chopped
  • 1 green chilli, halved lengthways
  • 1 ripe tomato, chopped
  • 400 ml boiling water
  • 1 handful coriander, finely chopped
  • 10 mint leaves, finely chopped

Description

Tender Young Chicken Is Simmered In An Onion Sauce Flavoured With Fresh Mint And Coriander, By Birmingham Chef Aktar Islam

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