Friday, 20 March 2009

Marinated grilled chicken, Dry cauliflower curry
The chicken had been marinating for 48 hours. It's been years since I made this. I always find it quite difficult to grill chicken. The result is usually very well cooked areas, with some undercooked bits. I seem to remember better results cooking it in the oven then putting under the grill for a few minutes. However, the vinegar in the marinade had tenderised it nicely. The cauliflower curry went well with the chicken. it tasted especially nice when mixed with the basmati rice.

Marinated chicken
 from An invitation to Indian Cooking, by Madhur Jaffrey

Half of a whole chicken, cut into pieces (about 800g)

2 medium size onions peeled and coarsely chopped    fresh chili to taste, seeded
4 cloves garlic peeled and chopped                                 1tsp ground cumin
1" piece fresh ginger peeled and chopped                      1tbsp ground coriander
1/4 pint wine vinegar                                                         2tbsp oil
salt and pepper

Grind all ingredients in an electric blender. I use a small Revel blender which reduces the ingredients to slush very efficiently.
Take skin off chicken pieces, prick with a fork and mix with the marinade in a pottery bowl. Cover and refrigerate for 4-48 hours.
Preheat oven to 180C. Take chicken out of marinade and  cook on wire rack about 45 minutes. Brown under grill. Baste with extra marinade while cooking if necessary.

Cauliflower curry
 from Indian Cooking by Lalita Ahmed

1 medium cauliflower cut into florets                        2.5ml ground turmeric
1 medium onion chopped 10mls ground coriander
10mls cumin seeds          juice of 1 lemon
2 medium potatoes peeled and cut in chunks
2.5mls chili powder
plain yoghourt

Heat 2 tbsp oil in frying pan. Fry onion until light brown. Then add cumin seeds for a minute or two until they start making a popping noise. Add the potato pieces and cook for 4-5 minutes, then stir in cauliflower and cook for another few minutes. Add all the spices and lemon juice. Cover and cook gently for another 10 -15 minutes. Stir in plain yoghurt at the end.

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