Chicken Rezala Recipe - Serves 4

Chicken Rezala Recipe

465 calories each serving (663 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium to Hot



Ingredients

1 medium onion, peeled and coarsely chopped
3 fresh green chillies
30g (1 oz) cashew nuts
500g (1 lb 1 oz) boneless and skinless chicken breasts, cut into 2.5cm (1 inch) cubes
5cm (2 inches) piece of fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
1 cup (250ml or 9 fl oz) unsweetened natural yogurt
1 teaspoon (5ml) salt
1 cup (250ml or 9 fl oz) full milk
1 tablespoon (30g or 1 oz) sugar
3 tablespoons (45ml) cooking oil
3 dried red chillies
20 whole black peppercorns
3 star anise
5 cloves
5cm (2 inches) piece cinnamon stick
5 green cardamom pods
1 medium onion, peeled and cut into slices
30g (1 oz) raisins, soaked in a bowl of cold water for 30 minutes and then drained


Method

Put the coarsely chopped onion and fresh green chillies into a food processor, blend into a smooth paste and set aside
Put the chicken, fresh ginger, garlic, onion paste that you made, 4 tablespoons (60ml or 2 fl oz) of the yogurt and the salt into a large bowl, mix well, cover with kitchen film and put into the fridge to marinate for 2 hours
Boil the cashew nuts in a small saucepan of water for about 15 minutes (or until the cashew nuts are soft), drain the cashew nuts, rinse under cold water, put into a food processor with 1/4 cup (60ml or 2 fl oz) of water, blend into a smooth paste and set aside
Put the rest of the yogurt into a large bowl, add the milk and sugar, mix well and set aside
Heat the cooking oil in a large heavy-bottomed frying pan (you need one with a lid) over a medium heat
Break the dried red chillies into the frying pan, add the black peppercorns, star anise, cloves, cinnamon stick, green cardamom pods and fry for 2 minutes, stirring often
Add the marinated chicken, mix well and saute for 8 minutes, turning often
Add the sliced onion, mix well, reduce the heat to low, cover and cook for 10 minutes, stirring a couple of times
Add the yogurt and milk mixture that you made and mix well
Add the cashew nut paste that you made and mix well
Add the raisins and mix well
Bring the curry to a simmer, adjust the heat to maintain a simmer, cover and simmer for 15 minutes, stirring every couple of minutes
Serve hot

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Recipe submitted by Rupa Hasan on 4 April 2013