Another not very popular but popular Pakistani home cooking dish. I like it, its yummy, and really really easy …..
- 1 kilo chicken cut into curry pieces
- 2 large turnips cut into 4 thick wedges each
- 2 onion medium sized sliced
- 250 gms thick yogurt
- 4 glasses warm – boiling water
- 2 bay leaves
- 4 cloves
- 1 tspn ginger paste
- 1 tspn garlic paste
- 2 big cardamoms
- 1 cinnamon stick
- 4 – 6 peppercorns
- Salt to taste
- 1 tbspn red chilli flakes
- ½ tspn turmeric powder
- 1 tspn garam masala
- 1 cup oil
- 1 tspn fenugreek leaves
- 1 cup chopped coriander
- 4 – 6 green chillies (half sliced, half as they are)
-Heat oil and fry onion until they are brown and a little bit crunchy.
-Take them out with a slotted spoon and turn off the flame. The oil will be hot enough to fry spices and we do not want to burn the chillies.
-In the same oil, add all the spices (except garam masala and fenugreek leaves) and garlic and ginger paste and stir. After a minute turn on the flame and add chicken and salt. Stir fry on medium high heat until the chicken starts getting white and then golden.
-Add turnip wedges and mix.
-Now add water and reduce the heat and let it come to a boil. Meanwhile, crush the fried onions in mortar and pestle. Mix with yogurt and add this yogurt mixture to the boiling chicken stock.
-Keep the flame low to medium and cook it covered for 30 minutes. Take off the lid and add coriander and green chillies and simmer the curry to your wish. If you need runny shorba type of curry, then take it off the heat now or for a little thick curry let it simmer for 10 more minutes. Add garam masala and fenugreek leaves and serve hot with home-made chapatti.