Tuesday, March 25, 2008

Classic northern chicken curry


For last night's dinner, I decided to try a curry dish from Anjum Anand and selected the classic northern chicken curry from her website. I love chicken and just like Peter from Kalofagas, I am also a thigh man and used this particular cut in creating this wonderful dish.

One of the mysteries for me about Indian food has always been, "what's in it?". The spices tend to be warmer spices like cinnamon and cloves, but I never really understood what else went into the pot. I've come to discover that freshly pureed tomatoes are a common component to making a curry. Aside from this, it's really a matter of spices, cooking method, and the meat.

Classic northern chicken curry
view recipe at AnjumAnand.co.uk

This curry starts by heating a pot with oil and adding the whole spices to snap and pop around for a few seconds before adding the onions to brown. Anjum provides clear instructions, "cook until a rich golden brown, stirring often, around 10 minutes." I found that the timing she provided to be 100% accurate, which isn't always the case when following a recipe. It was clear that these recipes were tried and true.

If I overly simplify the approach to making curry, it goes something like this:

1. Quickly toast whole spices in oil
2. Add and brown savory items, like onions and garlic
3. Add tomatoes and powdered spices, allow to reduce until dry
4. Add meat and water, cook until done and liquid reduced by half
5. Stir in aromatic spices, like garam masala and fresh coriander/cilantro

During step #4, the curry looked something like this as it bubbled away:


I took Anjum's suggestion and allowed the curry to cook slowly over a lower heat. She stated the slower it cooked, the better it would taste. Instead of 30 minutes or so, I let it cook for nearly an hour. The sauce thickened and took on a deep, rich color. The entire house smelled absolutely amazing.



The resulting dish was delicious. The chicken was tender and blanketed in the spiced curry. I think the reason I enjoy Indian food so much is that the 'warm' spices are so soothing while also providing a punch of flavor. It's exciting and comforting all in one bite.

I served the curry with both steamed rice and my freshly made naan. I don't know what else to say ... Anjum remains my new food crush. There are a few other interesting recipes I've seen which I'll be trying in the weeks ahead. Hopefully, I won't bore you with my Indian food fascination. I'll make sure to throw in a few other dishes here and there to mix it up :-)

You might also like these posts:
Naan two ways
Anjum Anand is my new food crush





20 Comments:

Ben said...

That is a nice discovery. Indian food intrigues me and I think it is time to start exploring it. And I also love chicken thighs. They are the best part of the chicken.

Peter M said...

After reading the recipe, I don't see this dish as being too hot. I was under the impression that north Indian food was hotter than in the south.

The dish looks fab and you've presented it as less intimidating.

PS, the Naan looks wonderful too, I suppose chickpea flour would work too.

Anonymous said...

Looks great. What an authentic recipe. The instructions really are tried and true--my mother uses the same steps and order and the same recommendations. Mmm :)

Peter G said...

Delicious with a capital "D"! Again, thanks for posting about her as I have been scanning her recipes to cook up in the coming cooler months. Wonderful pics and presentation Allen.

Paula said...

Yeah, I don't think you could bore me. Looks and sounds incredible! I'm a kilt girl myself...

Manggy said...

That looks YUM-O! But I have to disagree! A great meal should never be more than 30 minutes away! Cook it on high heat for 20 minutes! Buy your flatbreads! You know what would make them better? Sandwich some Monterey Jack cheese in between and have a cheesy bite of naan with each bite of curry! Yum-O! YUM-O!!!

Is it better than adobo? Hahaha, don't answer that :) I just recently ate at a Malaysian restaurant and I'm craving curry again. I really shouldn't visit your site without breakfast on the ready. I'm autodigesting here. Someday you'll see curry on my blog, hee :)

Allen said...

Ben: All you'll need are a few new spices :-)

Peter M: I'm not sure about the northern style, but it's possible the recipes are tailored to the UK palate and therefore lack some heat.

Anonymous: Thanks! Glad to hear that this measures up as authentic :-)

Peter G: Thank you, Peter. Glad you're enjoying Anjum and hope she does inspire you to try a recipe or two.

Allen said...

Paula: Thank you!

Manggy: Haha! I certainly hope you are channeling your love for Ms. Ray. I will not be placing any cheese between my wonderful naan -- go get some breakfast and behave yourself!

Kevin said...

That curry looks so delicious. Nice photos.

Gourmet said...

Great recipe. Will surely try. :)

Rachel@fairycakeheaven said...

Anjum is my new favourite tv chef aswell!!! Made the semolina cake and am planning on making this at the weeekend,looks divine

Mike of Mike's Table said...

It looks delicious! And I agree, Indian food is one of those things that is a real mystery until you sit down and learn what goes into it...I think the difficulty is aside from there always being a good number of strong flavors, they mesh so well together that when done right, they're very hard to pick out individually in the final dish. Very nice work!

Allen said...

Kevin: Thanks!

Gourmet: Thank you!

Rachel: Hooray -- there's another Anjum fan! How did you like the semolina cake?

Mike: Thanks, Mike! It's also surprising that although many spices are used in Indian cooking, the final product isn't necessarily 'spicy'.

JennDZ - The Leftover Queen said...

This looks really delicious. I love curries and I have been experimenting with a lot more flavors from this region. This looks amazing!

kat said...

That looks fabulous. & I agree thighs are the way to go for the cut of chicken in something like this

Pixie said...

This sounds wonderful, bookmarking it and trying it for ourselves. We recently bought a book from her and I think my hubby is pretty obsessed with her recipes? as well (hopefully not her and just the recipes!)

Allen said...

JennDZ: Thanks, Jenn! I find myself drawn to the Indian spices too.

Kat: Thank you!

Pixie: Hmmm ... she's a very beautiful woman, just make sure the cookbook remains in the kitchen and all will be fine :-)

ruthEbabes said...

Hi,

came across your blog on foodbuzz.

I love this dish! I have Anjum's book too and made this a while back: http://justaddeggs.blogspot.com/2008/01/classic-north-indian-chicken-curry.html

love your blog.

Ruth

Allen said...

Whoops -- looks like blogger chopped off Ruth's URL.

She made this same dish and you can find it here!

Thanks for stopping by, Ruth -- your curry chicken looks great!

ruthEbabes said...

Yeah, but yours looks better!

It's a tasty dish though!