Homestyle Indian Cooking/1998

Chicken De Gama (Murog de Gama)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 spring chicken, about 2-1/2-3 pounds 3 tablespoons distilled vinegar 1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper 1/4 cup Tamarind puree white flour for coating
4 tablespoons mustard oil or vegetable oil 2-1/2 tablespoons finely chopped garlic 1-1/2 tablespoons finely chopped ginger
3/4 cup finley chopped onion 1/2 teaspoon salt Akhni stock
sugar and salt to taste 1 tablespoon finely chopped fresh cilantro leaves SPICES: 2-inch cinnamon stick, coarsely ground, or 2 teaspoons ground cinnamon
2 dried hot peppers, or 1/4 teaspoon ground red pepper (cayenne) 6 whole cloves 1-1/2 tablespoons freshly ground coriander
2 teaspoons freshly ground cumin 1/2 teaspoon black peppercorns 2 teaspoons turmeric



1 Cut the chicken into 4 pieces (or 8 if you whish), skin it and wash in cold water. Dry well with a clean kitchen towel, put the pieces in a deep bowl, and sprinkle them with vinegar, 1 teaspoon salt, and the ground pepper, turning the pieces of meat over to coat them evenly. Pour the tamarind puree over the chicken, mix, and leave to marinate at room temperature for about 2 hours.
2 Drain the marinade from the chicken into the jar of an electric blender. Coat each piece of chicken with some flour so that it doesn't stick to the bottom of the frying pan.
3 Heat the oil in a large flat frying pan, and drop the chicken pieces in one by one. Turn them over frequently to brown them, and then transfer to a bowl. While frying, make sure that the heat is moderate or medium to low.
4 Add the garlic to the oil remaining in the pan and cook for 30 seconds, then add the ginger and cook for 30 seconds. Add the spices and cook for 30 seconds, then the onions and 1/2 teaspoon salt. Mix well and stir-fry for about 5 minutes. Add a little Akhni stock or water as needed.
5 After 5 minutes, take the pan off the heat. With a spatula, scrape the mixture from the pan into the blender. Blend it well at high speed for about 1 minute.
6 Put the pan back on the heat, and pour in the blended mixture along with the pieces of chicken. Increase the heat and bring it to a boil, adding stock as required, and then reduce the heat to medium to low. Taste the sauce and if you find that it is a bit sour; add 2 teaspoons sugar or as necessary. Add salt to taste.
7 Simmer for 15 minutes and before switching off the heat, sprinkle the chopped cilantro over the curry and leave it, covered, for about 5 minutes before serving.

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