06/05/2012

Curry de poulet Sanjeev Kapoor - Sanjeev Kapoor's Chicken Curry



Sanjeev Kapoor is the best know Indian chef who runs the longest running Indian food show “Khana Khazana” (Food treasure). He recently has started his own hi-definition television channel dedicated to food called FoodFood.

I brought his book, that Sanjeev Kapoor specially wrote for the western audiences, “How to Cook Indian”, and here is the recipe I made. It was tasty, easy and looked great!

Chicken curry
1 chicken, skinned and cut into pieces (I did not skin my chicken)
¼ cup vegetable oil
1 ½ cm stick of cinnamon
4-5 cloves
4-5 cardamom
4 medium red onions, grated
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp turmeric
1½ tbsp ground coriander
1½ tsp ground cumin
1 tsp chilli pd
4 medium tomatoes puréed
1 ½ tsp table salt
1 tsp garam masala
1 tbsp chopped coriander leaves
Method
Heat oil and add cinnamon, cloves and cardamom.
Add onion and fry till golden.
Put in the ginger and garlic pastes and fry for around 3 minutes.
Add in turmeric, coriander, cumin and chilli powders.
Add tomatoes and cook till oil separates.
Put in the chicken and stir to coat in the sauce.
Incorporate 1 ½ cups of boiling water.
Bring to a boil then simmer and cook covered till chicken is cooked.
Serve garnished with garam masala and coriander leaves.


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Sanjeev Kapoor est le chef indien le plus connu, qui a l’émission culinaire qui la plus ancienne du PAF indien, Khana Khazana (le trésor culinaire). Il a récemment lancé une chaîne de télévision haute-définition dédiée à la cuisine « FoodFood ».

J’ai acheté ce livre, « How to Cook Indian » fait exprès pour le public occidental et voici la recette que j’en ai faite. C’était bon, simple et joli.

Curry de poulet
1 poulet, enlever la peau et couper en morceaux (je n'ai pas enlevé la peau)
½ tasse d’huile végétale
1 ½ cm de bâton de cannelle
4-5 clous de girofle
4-5 gousses de cardamome
4 oignons rouges, râpés
1 càs de pâte de gingembre
1 càs de pâte d’ail
½ càc de curcuma
1 ½ càs de coriandre en poudre
1 ½ càs de cumin en poudre
1 càc de piment en poudre
4 tomates moyennes, mixées en purée
1 ½ càc de gros sel
1 càc de garam masala
1 càs de feuilles de coriandre, ciselées
Méthode :
Faire chauffer l’huile et y ajouter la cannelle, les clous de girofle et les gousses de cardamome.
Ajouter les oignons et les faire dorer.
Y mettre les pâtes de gingembre et d’ail et cuire encore 3 minutes.
Ajouter les poudres de curcuma, de coriandre et de cumin.
Incorporer les tomates en purée et cuire jusqu’à ce que l’huile se sépare.
Ajouter le poulet et couvrir de la sauce.
Additionner une ½ tasse d’eau chaude.
Porter à l’ébullition, puis laisser cuire à couvert au feu doux.
Servir garni de garam masala et de feuilles de coriandre.


***

17 comments:

  1. Tentant! Le livre a l'air sympa aussi, il faudra que je le feuillette un de ces 4! ;-)

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  2. Me imagino el aroma que debe tener este plato y se me hace agua la boca.

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  3. que d'épices ! délicieux :

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  4. Un vrai délice plein de saveurs

    Merci

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  5. delicious flavours looks wonderful

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  6. Je suis bien heureuse d'avoir découvert ce blogue, je sens que je vais y revenir souvent. Merci de partager avec nous ces savoureuses recettes.:-)

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  7. I have few of his small books, we all love chicken curry here but after my nieces beeing here and have been having chicken very oftne we hav etold no more chicken atleast for a month :-)

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  8. Wow..that's an extremely flavorsome recipe...

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  9. avec toutes ces épices ça ne peut être que bon et plein de saveurs !
    bizzz

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  10. Délicieuse recette haute en saveurs et parfumée à souhaits
    bises
    jojo

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  11. Il est superbe ce curry, bien riche et super appétissant ^^ Bonne journée :)

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  12. Oh! How I love Indian dishes! I'll definitely try this at home. My children would love this as well. Thank you for the recipe.

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  13. Looks nice. Green or brown cardamom?

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    1. Thanks :-) Green cardamom (always unless stated otherwise)

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  14. Thank you for your reply re the cardamoms. I love Indian food. I took a look at Kapoor's book on Amazon and the reviews it had weren't that good. Did you rate this book highly?

    I used to live in Bruxelles.....for a few months in St Jose. I went to and Indian restaurant there which was quite good if I remember correctly. I also would visit a shop in Matonge (sp?)....an Asian shop which also had a place to eat Indian food and was very nice but basic. Do you know it? Anyway, I'm enjoying your blog and spent a couple of hours today looking at it and I've only looked at 2012 entries. Will have to book mark it. :-) I live in Wales

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    Replies
    1. Thanks Anonymous. You've stayed just a few hundred meters from my house. The shop you speak of in Matonge is Tandoori Land? This book is a nice book for Indian cuisine, albeit not the best on the topic. It has been conceived and written for the Western market, so it's easy to follow and the recipes work well.

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  15. I can't remember the name of the place as it's almost 10 years ago but was like a corner shop if I remember correctly. I'd love to eat there and then walk up the street to where there were some African bars and have a couple of beers. Small world.

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