Achari Murgh
Chicken curried with pickle
Pat Chapman's The New Curry Bible
Achar means ‘pickle’, and Achari Murgh means ‘chicken curried in a pickle base’.
Serves
4
Ingredients
675g (11/2 lb) chicken breast fillets, skinned
4 tablespoons ghee or vegetable oil
1/2 teapoon turmeric
1 teaspoon white cummin seeds
1 teaspoon mustard seeds
4 garlic cloves, finely chopped
5 cm (2 inch) piece fresh ginger, finely chopped (optional)
2 tablespoons Curry Masala Gravy
1 large Spanish onion, chopped
2 or more green chillies, sliced
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
2 tablespoons freshly chopped coriander leaves
2 or 3 fresh tomatoes, chopped
2 tablespoons brinjal pickle, chopped
1 tablespoon lime pickle, chopped
2 teaspoons Garam Masala
salt to taste
Lemon Juice to serve
Method
Cut the chicken into bite-sized pieces.
Heat the ghee or oil in a karahi or wok, and fry the turmeric and seeds for about 30 seconds. Add the garlic and ginger and stir-fry for about 30 seconds more, then add the masala, with just enough water to make a paste, and stir for a further minute.
Add the chicken pieces and stir-fry for about 5 minutes.
Add the onion, chillies and peppers and continue to stir-fry for about 5 minutes more.
Add the coriander, tomatoes, chopped pickle and garam masala, and stir-fry for about 5 minutes on medium heat. Add a little water if needed.
Test that the chicken is cooked by cutting a piece in half; it must be white right through. When it is, salt to taste, and serve with a squeeze of lemon juice over the top.
Find this recipe in Pat Chapman's The New Curry Bible
