Recipe of Ultimate Indian style Chicken or Mutton Curry (Gulai Kambing)ππ€πππ
by Sallie Keller
Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, indian style chicken or mutton curry (gulai kambing)ππ€πππ. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Indian style Chicken or Mutton Curry (Gulai Kambing)ππ€πππ is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Indian style Chicken or Mutton Curry (Gulai Kambing)ππ€πππ is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook indian style chicken or mutton curry (gulai kambing)ππ€πππ using 28 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Indian style Chicken or Mutton Curry (Gulai Kambing)ππ€πππ:
Take 600 g Mutton (is older in age) (not all butcher has this)
Take (or substitute with 800g chicken thighs off bone)
Take 2 large onions sliced
Take 3/4 tsp turmeric powder
Prepare 2-3 medium tomatoes sliced
Get 1 lemon stalk, bashed at the bottom part
Prepare 2 tsp ginger paste
Take 2 tsp garlic paste
Make ready 1 tsp salt
Get 1/2 cup yoghurt (or 1/2 can coconut cream milk)
Make ready Has a combination between celery&fennel taste bitter-bite)
Get 250 ml Water
Make ready Salt n grinded Black pepper
Get To make GARAM MASALA:
Get 1 tsp Coriander seeds
Take 1 tsp Cumin seeds
Take 1 tsp Fennel seeds
Make ready 1 tsp black mustard seeds
Take 1 tsp Peppercorns
Make ready 4 whole red chillies
Make ready Fluffy Jasmine Rice
Prepare Garnished: Coriander leaves, to have 1 tbs chopped
Make ready 4 big pink potatoes,cut in a big cube.Steam18'.Fry, top spices
Steps to make Indian style Chicken or Mutton Curry (Gulai Kambing)ππ€πππ:
Cook the Jasmine Rice in the Rice Cooker for 17'. Peel the Potatoes, chop roughly into quarter into one eight. Steam in double pan for 18'. Remove, sprinkle on top mixture of 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp thyme, a pinch of cayenne pepper. Mix, then add 1 tbs olive oil. Rub all over the potatoes.
Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool. Set aside. In the same saucepan add 2 tbs oil, heat add the potatoes and fry until change into golden brown. Remove onto a serving dish, set aside
Transfer the roasted spices into a blender and grind it into a powder. This should give around 6 tbs which is sufficient for 600g Mutton or Chicken. Clean and wash the meat pieces, pat dry..
Slice the onions and tomatoes, whisk the yoghurt. Heat oil in a wok add the onions, stir fry for 1' on medium high. Add the meat pieces, mix well and stir for 1' on medium high. Add the ginger,garlic paste,lemon grass stalk,kaffir-lime leaves, and 1' later add the chopped tomatoes,mix well and fry for 2'.Add the roasted Kasuri methi, salt and grinded black pepper.Now reduce the heat to low and cover & cook on low heat for 15' till the onions are softened. Open the lid and give a stir in between.
Now add 250ml water,give a mix,cover &cook on low heat for around 40' till the meat pieces are tender.Then lower the heat and add the yoghurt (or the coconut cream milk).Mix it well&cook on low heat for around 4'-5' till it is cooked&oil separates.Add water if required.When the meat is tender then turn off the heat, remove and transfer onto a serving bowl.Take off the lemon grass stalk&the kaffir-lime leaves.Garnish on top with coriander herbs.πTo serve with a fluffy steam rice & fried potatoes
So that’s going to wrap it up with this special food indian style chicken or mutton curry (gulai kambing)ππ€πππ recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!