Recipe: Tasty Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙

Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙.

You can cook Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙 using 28 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙

1. It's 600 g of Hogget(lamb who is older in age, not all butcher has this).
2. It's of (or substitute with 800g chicken thighs off bone).
3. You need 2 of large onions sliced.
4. You need 3/4 tsp of turmeric powder.
5. You need 2-3 of medium tomatoes sliced.
6. You need 1 of lemon stalk, bashed at the bottom part.
7. You need 2 tsp of ginger paste.
8. You need 2 tsp of garlic paste.
9. You need 1 tsp of salt.
10. Prepare 1/2 cup of yoghurt (or 1/2 can coconut cream milk).
11. It's 3 of green chillies, chopped finely.
12. Prepare 1 inch of fresh ginger, cut julienned.
13. You need 4 of kaffir-limes leaves, teared at the edge.
14. It's 3 tbs of oil.
15. It's 1 tsp of Kasuri Methi powder (roasted) (sun-dried fenugreek leaves,.
16. You need of Has a combination between celery&fennel taste bitter-bite).
17. It's 250 ml of Water.
18. It's of Salt n grinded Black pepper.
19. Prepare of To make GARAM MASALA:.
20. It's 1 tsp of Coriander seeds.
21. You need 1 tsp of Cumin seeds.
22. Prepare 1 tsp of Fennel seeds.
23. Prepare 1 tsp of black mustard seeds.
24. It's 1 tsp of Peppercorns.
25. Prepare 4 of whole red chillies.
26. You need of Fluffy Jasmine Rice.
27. It's of Garnished: Coriander leaves, to have 1 tbs chopped.
28. Prepare 4 of big pink potatoes, peeled cut in a big cube. Steam 20'.

Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙 step by step

1. Cook the Jasmine Rice in the Rice Cooker for 17' Peel the Potatoes, slice them thickly as the biscuits thickness for 17'. Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool..
2. Transfer to a blender and grind it into a powder. This should give around 6 tsp which is sufficient for 600g Hogget or Chicken. Clean and wash the meat pieces..
3. Slice the onions and tomatoes, whisk the yoghurt. Heat oil in a wok add the onions, stir fry for 1' on medium high.Add the meat pieces, mix well and stir for 1' on medium high. Add the ginger,garlic paste,lemon grass stalk,kaffir-lime leaves, and 1' later add the chopped tomatoes,mix well and fry for 2'.Add the roasted Kasuri methi, salt and grinded black pepper.Now reduce the heat to low and cover & cook on low heat for 15' till the onions are softened. Open the lid and give a stir in between..
4. Now add 250ml water, give a mix, cover &cook on low heat for around 40' till the meat pieces are tender.Then lower the heat and add the yoghurt (or the coconut cream milk).Mix it well&cook on low heat for around 4'-5' till it is cooked&oil separates.Add water if required.When the meat is tender then turn off the heat, remove and transfer onto a serving bowl.Take off the lemon grass stalk and the kaffir-lime leaves.Garnish on top with coriander herbs.😍To serve with a fluffy steam rice &potatoes..