Best Ghurka Chicken Cardamom Curry Kukhra Alainchi Sanga Recipes

GHURKA CHICKEN CARDAMOM CURRY - KUKHRA ALAINCHI SANGA

Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga image

I have a great deal of admiration for the Ghurka people, as well as happy memories. I went to school with several Ghurka children when I lived in Hong Kong during the 60's and 70's - they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for SUPERB Nepalese food, of which one dish was this delicious Chicken Cardamom. This is the way Chicken Cardamom is REALLY cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates. I have posted this recipe because it is so TASTY and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal. Serve with a jug of water with lemon slices and ice cubes for those thirsty diners. This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal - but keep the cooking times the same - and if you do scale down the quantities just keep an eye on the dish that it does not burn. Historical Note: The Gurkhas are soldiers that have served in the British Army for many years. They come from the Himalayas and they are feared all over the world. The first Gurkhas were fighting men from the mountain kingdom of Nepal -- Rai, Magar, Limbu, Gurung and Sunwar tribesmen.(I found this recipe on the Hidden England website, and I have enjoyed it many times since discovering it!)

Provided by French Tart

Categories Curries

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 kg chicken meat, chopped into small pieces
200 g onions
250 ml natural yoghurt
50 ml vegetable oil
1 1/2 teaspoons cardamom seeds
25 g gingerroot (chopped, NOT powdered)
4 garlic cloves
1 1/2 teaspoons fennel seeds
1 teaspoon cayenne pepper
1 1/2 teaspoons turmeric
1 cinnamon stick
2 cloves
350 ml cold water

Steps:

Peel and chop the onions, garlic and ginger into small pieces.
Make a masala from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding the mixture into a smooth paste.
Sprinkle the meat with a little salt, then pour over the masala mixture, and allow to marinade for at least an hour.
Heat the oil, in a large pan, until a slight blue haze can bee seen. Add the cinnamon (chopped/ground into fine pieces), the cloves and the onion pieces. Cook until the onion is golden brown.
Add the marinaded chicken pieces to the pan which should still have the onions, cloves and cinnamon, making sure that you get as much of the marinade in the pan as possible.
Put it back on the heat. Without stirring the mixture, you should see oil slowly rising to the surface. At this stage CAREFULLY add the cold water and bring the mixture back to the boil.
Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stir occasionally.
Serve the chicken meat on a bed of rice and pour over the masala that is left behind in the pan.
The rice can be either plain, pilau or saffron. On the table add small serving bowls with individually contain chopped onions, chopped tomatoes, chopped cucumbers and chutney. This allows your diners to add the hot/cold selections from the bowls as they wish. This is also wonderful when served with nan bread or similar.
Category Note.
"Gurkha" curry listed in the English category?.
Visit any English town and you will see at least one Indian restaurant and on the menu I will guarantee you will see at least 2 of these recipes. Indian (and Chinese) dishes have been taken and adapted to become our 'Traditional' English dishes. In some cases we have actually exported these dishes, slightly altered, back to the original country who has adopted them as their own national dishes!

Nutrition Facts : Calories 390.8, Fat 14.2, SaturatedFat 3, Cholesterol 176.6, Sodium 202.9, Carbohydrate 8.8, Fiber 2.5, Sugar 1.8, Protein 55.1

CARDAMOM CHICKEN CURRY

Cardamom Chicken Curry image

Make and share this Cardamom Chicken Curry recipe from Food.com.

Provided by Queen Dana

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups plain yogurt, plus more for garnish
1 1/2 teaspoons kashmiri chili powder
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
12 green cardamom pods, crushed
2 lbs skinless chicken thighs, and legs (bone-in)
1/4 cup canola oil
8 whole black peppercorns
3 pods black cardamom pods
1 stick cinnamon (2 inch)
2 small yellow onions, minced
2 garlic cloves, minced
2 serrano chilies, stemmed, seeded, and minced
1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece)
3 tablespoons roughly chopped cilantro, for garnish
4 cups cooked rice, for serving

Steps:

1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.

Nutrition Facts : Calories 710.6, Fat 26.1, SaturatedFat 5.4, Cholesterol 200.3, Sodium 692.6, Carbohydrate 62.3, Fiber 1.8, Sugar 6, Protein 53