Recipe: Moorgi Kosha
- Details Category: Chicken Based Curry Published on Wednesday, 17 October 2012 12:09 Written by ethel :
- 3 tbsp oil
- 1 red onion, thinly sliced
- salt, to taste
- 1 bay leaf
- 3 tbsp water, divided
- 1 tbsp turmeric
- ½ tsp chilli powder, or to taste
- ½ tsp paprika
- 2 tbsp ground ginger
- 2 tbsp minced garlic
- 1kg chicken breast chunks (or chicken thighs)
- 1 tomato, thinly sliced
- ¼ tsp sugar
- 3 pods cardamom, lightly crushed
- 3 cloves
- 1 (5cm) cinnamon stick
- 1 tbsp ghee
- 1 tbsp ground coriander
- large bunch fresh coriander, finely chopped
- Heat the oil in a wok or casserole over high heat.
- Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy.
- Remove from oil and set aside on kitchen paper.
- Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown.
- Add a spoonful of water and stir so that the onions break down – the water should turn a caramel colour.
- Add the turmeric, chilli, paprika, ginger and garlic; stir well.
- Reduce heat to medium high.
- When the fat leaves the sides, add a spoonful of water, and stir again.
- Add the chicken and the sliced tomato.
- Season with salt and sugar; stir.
- Add the cardamom, cloves, cinnamon, ghee and a spoonful of water.
- Reduce heat to low, cover and simmer for 30 or 35 minutes.
- Remove the lid, if there is water left in the pan, raise the heat to medium.
- Add the ground coriander and cook until all the water has evaporated (or you can leave as much sauce as you like).
- Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions.
- Serve with naan or basmati rice.