Hi, Ray here again.
I saw that there was a recipe for Achaari Chicken curry on the Curry Focus website. I don’t think that I’ve ever tried this dish so now is as good a time as any.
Although there are a lot of ingredients, it looked an easy recipe to follow.
I had to buy some onion seeds and fennel seeds – I don’t think I’ve ever used them before. Luckily my local Indian supply store has big containers of spices and you can take as much, or as little, as you want. I only bought a little of the 2 types of seeds in case I never used them again.
The usual onion, ginger and garlic ingredients were in the recipe so I prepared them, along with cutting up the chicken and the red chillies.
I prepared a couple of small plates with the spices so I could just tip them into the cooking.
And then I started the cooking.
I stir-fried the seeds, mixed in the other spices and the water and mixed the curry up well.
Then in went the chicken and I stir-fried for the 3 minutes.
I started the microwaving of the rice whilst the chicken was being stir-fried.
And then I covered the frying pan and simmered the curry for 10 minutes.
Finally, I added the chopped red chillies and the coriander before serving the curry on rice.
The Achaari Chicken Curry had a lovely texture and a great taste. All of the spices blended well and there was the delightful coriander taste, among others. This is a light curry, but be careful, it is spicy hot.
The curry received an excellent rating of 7.5 out of 10 with a heat rating of hot.
I usually shy clear of dishes that have a lot of ingredients because they are “too complicated”. This curry has 10 spices and a total of 21 ingredients. But there are only 7 steps in the recipe so it’s really easy to make. I can recommend that you try this curry but you need to remember that it’s a hot one.