Chicken Achari

Achari Murgh : Serves : 3-4

Shopping List 

  • Chicken Achari Curry Kit from Corniche Curries
  • contains : BASE_2, ACHARI_1, ACHARI_2, ACHARI_3, CHAT_1
  • 500g-800g Chicken (or Beef, Lamb, Prawns, Fish etc)
  • Peanut, Vegetable or Sunflower Oil
  • Ginger
  • Garlic
  • 1 Medium Tomato
  • Tomato Puree
  • Green Chillies
  • Fresh Coriander
  • Yoghurt

Suggested Accompaniments
Rice, Roti or Naan Bread
Mango Chutney
Lime Pickle

Base Curry Sauce #1

Ingredients

  • 1 tbs oil
  • ½ medium yellow onion, finely chopped
    (100 gm prepared weight – red or white onion can also be used)
  • 1 clove garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 2 tbs chopped tomatoes
  • 2 heaped tsp tomato purée
  • PACKET : BASE_2

Preparation

  • Finely chop the onion (should produce about 100 gm)
  • Finely chop the garlic and ginger.

Method

  1. Heat a wok or heavy pan and add oil.
  2. Fry the onion for about 3 min until it becomes translucent.
  3. Add the ginger and fry for 1 min.
  4. Add the garlic and fry for 1 min.
  5. Continue to fry until the ingredients turn slightly brown (Do not allow the ingredients to burn at any stage.)
  6. Transfer the mixture to a mug and add the chopped tomatoes and water to ¾ fill the mug.
  7. Blend this until very smooth.
  8. Reheat the pan, add a little more oil if necessary, and stir fry the tomato purée for 2 min.
  9. Add the contents of the packet BASE_1 and fry for a few seconds.
  10. Add the blended mixture to the pan with 200 ml of water.
  11. Simmer for 5 min, stirring.
  12. Stir in enough water to make the mixture up to 300 ml.

Notes

  1. If you are not using it immediately, the sauce should be allowed to cool and then transferred to a sealed container and stored in the fridge or freezer. Use within a few days if refrigerated.
  2. The blending will need to be done either in a food processor or using a hand blender in the cooking pan.

Achari Chicken

Ingredients

  • 3 chicken breasts (500-800g) or preferred meat/fish
  • 300 ml Base Curry Sauce (above)
  • 3 tbs oil
  • PACKET : ACHARI_1
  • PACKET : ACHARI_2
  • 3 tsp green chilli, finely chopped
  • PACKET : ACHARI_3
  • 6 tbs yogurt
  • PACKET : CHAT_1
  • Chopped Coriander to garnish

Preparation – pre-cook the chicken or meat if using – not needed for fish

  • Heat wok and add a little oil
  • Mix 3 tbs of Base Curry Sauce sauce with 3 tbs of water
  • Cut the chicken into small cubes (The exact size is not important)
  • Add the diluted sauce and chicken ‘cubes’ and mix together well
  • Fry over a medium heat, stirring continuously, for about 3 min or until the chicken is properly cooked through
  • The chicken will be cooked when the pieces can be easily split into smaller pieces and are white throughout

Method

  1. Heat wok and add oil.
  2. Add ½ of the Base Curry Sauce and the contents of the packet ACHARI_1 and fry on a medium heat for 3 min.
  3. Add the contents of the packet ACHARI_2 and stir fry for a few seconds.
  4. Add the rest of the Base Curry Sauce, chicken and green chili and simmer over a low heat for 5 min adding a little water as needed to prevent drying out.
  5. Turn heat to very low and stir in the yoghurt and the contents of the packet ACHARI_3.
  6. Simmer for 2-3 minutes before serving

Serving

  1. Sprinkle the contents of the packet CHAT_1 over the top.
  2. Serve with rice, roti or naan bread