Description: Chicken in a spicy sauce served with rice
Submitted by: Wulf_Sternhammer on 2004-07-12 07:03:01
Serves: 4
Prep Time: 2- 3 hours including marinating
Difficulty: Intermediate
Ingredients
Base Haradrim sauce-1 tsp of each of the following: ground tumeric, paprika, cumin, coriander, garlic, ginger
1 medium onion (sliced)
Oil
Minced chilli to taste.
Vinde paste-
1 tsp of each of the following: Ground cumin seed, coriander seed hot chillies.
2 Tbs tomato paste
2 Tbs white vinegar
Oil
Spiced rice-
1 ½ - 2 cups of medium grain rice
2 tsp of tumeric
2 tsp of whole cumin seed
8 whole cardamom pods
1 tsp cooking salt
Remaining ingredients-
12 chicken wings
1 lt chicken stock
1 lge onion sliced lengthways
Instructions
Base Haradrim sauce-Heat 1 Tbs of oil in a pan. Add spices and stir constantly for 1 minute. Add onion and cook for a further minute, stirring. Add enough water to make a thin liquid and simmer for 1 hour, stirring occasionally. Add chilli to taste and puree.
Vinde paste-
Gently heat spices in oil. Add tomato paste and vinegar, stirring constantly.
Spiced rice-
In a lge pot, bring 4 lt of water to the boil. Add spices and salt, stir. Add rice and stir. Simmer for 10 – 15 minutes until rice is just cooked. Strain and rinse under cold water. Leave aside to continue straining.
Put stock into a pot and bring to the boil. Add chicken wings, a few at a time and simmer until just cooked. When all pieces are cooked, place into a bowl and toss with vinde paste. Leave to marinate in refrigerator for at least 1 hour.
In a lge pot, gently fry onions in a little oil until translucent. Add chicken wings and gently heat for 2 minutes. Add base Haradrim sauce, and gently simmer for 15 minutes, adding chicken stock if sauce thickens too much.
Reheat rice in the microwave (or by plunging into boiling water for several minutes and restraining). Cover the inner flat section of a lge dinner plate with a 3 cm layer of the spiced rice. Place 3 wings into the centre of the rice, and spoon over some sauce.
Serve with pappadoms and minted yoghurt.
Any chicken pieces can be used with this recipe, but as it is traditional to eat curries with you fingers, wings are an excellent choice.