An Australian curry type dish, if you will. We tried this excellent dish as a part of our geography study of Australia and shared with our homeschool group at our First Annual International Banquet.
My teenage boys love this dish!
1 clove Garlic, peeled
2 tsp chopped Ginger
1/4 cup Water
1 tsp chopped Chilli
1 Tbsp ground Coriander
1 Tbsp Brown Sugar
1 tsp ground Cardamon
750g Chicken (Thigh Fillets)
1 tsp ground Tumeric
1 tsp ground Fenugreek
2 tsp ground Cumin
3/4 cup Vinegar (Brown) – think this means apple cider vinegar
Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour or leave overnight. Drain chicken and brown on a large non-stick (gasp!) pan. Pour marinade mixture over chicken (double gasp!) and simmer for 20 minutes. Serve with steamed rice.
That is the recipe as written. I am not going to go out and buy fenugreek, 3 hours before sharing this dish with 50 of our best friends,…well, I might next time I’m near a Penzey’s, but not this time, Zurg.
Nor could I find my tumeric, but I did have some saffron.
And there was no cardamom to be found, so I used ground nutmeg.
BUT, I had a nice Maharajah curry on hand and added a little bit of that to the mix.
Q: What constitutes a Maharajah curry, you ask?
A: tumeric, coriander, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, black and white pepper, cloves, saffron, and cayenne. BINGO!
Should have saved myself the digging thru the spices (except that is always kinda fun) and just used my magic Maharajah powder. 😉
I used whole chicken thighs and only had time to marinate them for an hour. It was sufficient. Cook in a big ole skillet with your choice of oil until done. Cut them in half before serving…someone will get a bone, but nobody seemed to mind. We served this warm and comforting dish over a mountain of saffron brown rice and sprinkled generously with parsley. There was barely a grain of rice left.